Kidney-Friendly Hummus Recipe | Easy Homemade Chickpea Snack.

In this video, I’m making one of my favorite healthy snacks — homemade chickpea hummus! 🥣 I’m using all organic ingredients: chickpeas, tahini, lemons, parsley, and extra virgin olive oil. I love pairing it with fresh celery for a crunchy, refreshing bite. 🥬

This was one of the foods that really helped me on my kidney journey — clean, nourishing, and full of plant-based goodness. It gave me energy, supported my health, and became one of my go-to snacks while I was healing. 💪

If you’re looking for something simple, natural, and kidney-friendly, give this recipe a try.

Don’t forget to like, comment, and subscribe for more real, healthy recipes and wellness inspiration. 🙏

#KidneyFriendly #HummusRecipe #PlantBased #HealthyEating #Applied365 #HealthySnack #CeleryAndHummus #KidneyHealth

What’s going on y’all? This is Chris and welcome back to my YouTube channel. So, today we’re going to be making chickpea hummus. This chickpea hummus is something that I was making on a regular when I was on diialysis and it’s also something that I’m making while I’m off diialysis. This recipe is very nutritious, easy to make, and has all the foods that I was eating on the regular allin-one with the celery and the chickpeas. This is my go-to snack. I just want to throw out there right now, you do not have to peel off the skin off the chickpeas. I was getting a lot of questions on my chickpea stir fry video if you have to peel off your skin. And no, you do not have to peel off the skin. The skin has fiber and it has antioxidants in it. I choose to do it because I digest it easier and the texture is different. And also, I got to throw in there, I am not a doctor and I’m not a licensed physician and you should consult with your doctor before listening to any advice from me. And then I’ll be making this chickpea hummus with canned chickpeas. Feel free to use dried chickpeas. If you use dried chickpeas, it’s less sodium, but you do have to soak them overnight and you have to do the same process. All right, y’all. Let’s get it. All right, so the first thing that we’re going to start with, we’re going to cut up our garlic. So depending on the food processor that you have, you can either chop it down or you could just cut your garlic in half. And then after we’re done chopping up our garlic, we’re going to take our chickpeas. I am using canned chickpeas. And if you’re using canned chickpeas, you could either keep the aquafaba, which is the chickpea juice that’s in the can, and you could add it over to the hummus, or you could sub it for water. I will be subbing it for water. Now, we’re going to do the skin removal. So, this part is optional. I was getting a lot of questions on my chickpea stir fry video whether you should take it off or not. This is optional. Like I said, I like to do this because of the texture and also because it digests easier. All right, so now we’re going to get started. So, you’re actually going to be using one lemon cuz I’m using one can of chickpea. One can of chickpeas, extra virgin olive oil, organic tahini. We’re gonna get some organic parsley. Also, you’re going to put the chickpeas up in the food processor. After you dump the chickpeas in the food processor, you’re going to drain your lemon juice in there. Remember, one lemon, one whole lemon. And then we’re going to take our garlic and we’re going to put our garlic in there. And then we’re going to get our organic tahini. For a can for one can of chickpeas, we’re going to use a/4 of a cup of tahini. For a can of one can of chickpeas, a/4 of a cup of tahini. And then we’re going to add a/4 of a cup of water, which is the sub for the aquafaba cold water. That is a tablespoon of extra-virgin olive oil. And then we’re going to add a little bit of salt, some papa, and now we’re ready to go. And then I’m going to run that on high. I’m going let that go for about 30 seconds, 60 seconds, and I’mma check it. I’mma check the consistency, make sure it’s exactly what I want. And that looks perfect. And then you want to taste it out. See how it tastes. All right, y’all. We’re all done. So, I’mma I’m going to spread that on my plate. I’mma do the little I’m going to do a little swirl thing. I like to I like to make it look all nice. And then you’re going to add a little bit more extra virgin olive oil. And after that, we’re going to put our parsley on there. And then we’re going to grab our celery. You want to get a whole stock of celery. And then you could chop your celery in half. And there we go, y’all. We ready to go. How’s it look? All right. So, that’s how I make my chickpea hummus. I drained out the aquafaba, but it does make your chickpea hummus more creamier. I substitute the aquafaba for cold water. This is probably one of my favorite snacks and that’s just because the celery is so important that played a key role in my kidney health. All right, so that’s how I make my chickpea hummus. Make sure you like, comment, subscribe. If you have any comments, leave it in the comment section and I’ll get right to you. And also hit that alert button for whenever I drop any new content. Let’s apply this pressure. Don’t give in. We got to stay fighting. We can’t give up. There is no giving up. Wishing everybody the best of luck. Like I said, you got this. All right, y’all. Let’s have a great day.