Ethnic foods can be a challenge on the dialysis diet. I often enjoy Lebanese/Middle Eastern food, but I missed the hummus that I love. Chickpeas, the main ingredient, are high in phosphorus, like other legumes. Baba ganouj is also a Lebanese dip, but its main ingredient is eggplant (negligible phosphorus and only 119 mg potassium in 1/2 cup). Making your own is easy ... and you can control the amount of salt in the dish.
1 medium to large eggplant
3 teaspoons lemon juice
1/4 cup tahini
2 garlic cloves, minced
1/2 cup minced parsley
2 tablespoons minced scallions
Pinch of kosher salt
Freshly ground pepper to taste
Olive oil
Cut the eggplant in half lengthwise and brush a light coating of olive over the cut side. Place in a 400-degree F. oven and roast for 45 minutes or until tender.
Allow the eggplant to cool enough so you can handle it. Scoop out the flesh and place in the bowl of a food processor along with the lemon juice, tahini, garlic, parsley, scallions, salt and pepper. Process in pulses until the ingredients are combined and the mixture is smooth. Scoop into a serving dish and drizzle olive oil over the top. Serve with toasted pita wedges or crackers.
Ethnic foods can be a challenge on the dialysis diet. I often enjoy Lebanese/Middle Eastern food, but I missed the hummus that I love. Chickpeas, the main ingredient, are high in phosphorus, like other legumes. Baba ganouj is also a Lebanese dip, but its main ingredient is eggplant (negligible phosphorus and only 119 mg potassium in 1/2 cup). Making your own is easy ... and you can control the amount of salt in the dish.
1 medium to large eggplant
3 teaspoons lemon juice
1/4 cup tahini
2 garlic cloves, minced
1/2 cup minced parsley
2 tablespoons minced scallions
Pinch of kosher salt
Freshly ground pepper to taste
Olive oil
Cut the eggplant in half lengthwise and brush a light coating of olive over the cut side. Place in a 400-degree F. oven and roast for 45 minutes or until tender.
Allow the eggplant to cool enough so you can handle it. Scoop out the flesh and place in the bowl of a food processor along with the lemon juice, tahini, garlic, parsley, scallions, salt and pepper. Process in pulses until the ingredients are combined and the mixture is smooth. Scoop into a serving dish and drizzle olive oil over the top. Serve with toasted pita wedges or crackers.