Kidney-Friendly Dips

Kidney-Friendly Dips, Kidney Friendly Dips, Kidney-Friendly Dip Recipes
Kidney-Friendly Dips

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Baba Ghanoush


  • Garlic Hummus: With an extra kick of garlic for garlic lovers.
  • Roasted Red Pepper Hummus: Roasted red bell peppers are blended into the mixture, giving it a vibrant colour and a slightly sweet and smoky taste.
  • Lemon Hummus: More lemon juice is added to provide a zestier flavour.
  • Spicy Hummus: Chilies, hot sauce, or spices like cayenne pepper are added for those who enjoy some heat.
  • Olive Hummus: Chopped or pureed olives are mixed into the hummus, adding a briny and savoury taste.
  • Food Processor or Blender: A food processor or high-speed blender is essential for both Baba Ghanoush and Hummus. These appliances will efficiently blend and purée the ingredients, ensuring a smooth and creamy dip. 
  • Mortar and Pestle: While a food processor or blender can efficiently blend the ingredients, some traditionalists prefer using a mortar and pestle to prepare these dips, especially in certain regions. The mortar and pestle give a coarser texture to the dips and can add a rustic touch.
  • Electric Hand Mixer (optional): Although a food processor or blender can handle the task, some people like to use an electric hand mixer to blend the ingredients for Hummus. This is particularly useful if you’re making a smaller batch.
  • Hummus and Veggie Platter: Serve a variety of colourful fresh vegetables such as carrot sticks, cucumber slices, bell pepper strips, cherry tomatoes, and celery sticks alongside a bowl of creamy hummus. This makes for a healthy, refreshing, and crowd-pleasing appetiser or snack.
  • Baba Ghanoush with Pita Bread or Pita Chips: Enjoy Baba Ghanoush with warm pita bread or crispy pita chips. The smoky flavour of the dip pairs perfectly with the soft or crunchy texture of the bread or chips.
  • Falafel Sandwiches: Create falafel sandwiches by stuffing warm pita pockets with freshly made falafel balls, shredded lettuce, diced tomatoes, cucumbers, pickles, and a drizzle of tahini sauce. It’s a delicious and filling lunch!

Baba Ghanoush

Prep Time 10 minutes
Cook Time 28 minutes
Servings 6


  • 2 Eggplants, medium, halved
  • 2 Garlic cloves
  • 1/4 tsp Cumin
  • 1/4 tsp Paprika
  • 1 TBSP Lemon juice


  • Preheat the oven to 400°F. Roast the eggplants for about 30 minutes, or until the interior is very tender and the skin is collapsing and a deep dark purple.
  • Scoop out the flesh of the eggplants with a large spoon, leaving the skin behind
  • In a high-speed blender or food processor, combine the eggplant flesh, garlic, cumin, paprika, and lemon juice and mix until smooth.
  • Serve immediately or store in the refrigerator, in an airtight container, for 2 days.


This recipe was adapted from The Complete Renal Diet Cookbook.
Per serving: Calories: 36; Protein: 1g; Total fat: 0g; Saturated fat: 0g; Total carbohydrates: 8g; Fiber: 4g; Cholesterol: 0mg;

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