Dill Pickle Hummus only requires 10 minutes to make and is packed with tahini, dill, and chopped dill pickles. It is the perfect snack for all pickle lovers! It's delicious with pita chips or spread for a sandwich!
I eat hummus every single day. It is delicious on toast, with crackers or pita chips, or as a spread on a sandwich. It's also great stirred into a recipe like Tuscan Butter Beans to make the sauce super creamy!
I usually am lazy and purchase hummus at the grocery store. But sometimes, I'll make Butter Bean Hummus or a hard-to-find flavor like chipotle or this Dill Pickle Hummus!
This hummus is my latest obsession. It is creamy, tangy, and packed with fresh garlic, tahini and chopped pickles. And it only requires 10 minutes and 7 ingredients! So let's make it.
Jump to:
Why You'll Love This Recipe
- This recipe uses basic, easy-to-find ingredients.
- And you only need 10 minutes to make it!
- Dill Pickle Hummus is naturally vegan and gluten-free, so anyone can enjoy it.
- It is packed with flavor from tahini, fresh garlic and chopped dill pickles.
- And most importantly, it is absolutely delicious!
Ingredients
Chickpeas: Canned chickpeas make this recipe so fast! Just be sure to drain and rinse them well.
Tahini: I used Soom, but any brand will work.
Dill Pickles and Pickle Brine: The pickle juice adds so much flavor to the hummus. And chopped pickles are pulsed in at the very end to amp the pickle flavor up! My favorite brand is Grillo's, but any dill pickles will work. Do not use bread and butter or half-sour pickles.
Dried Dill: I used dried dill for this recipe, but you can substitute a tablespoon of fresh dill if you have it!
Instructions
Step 1. In the bowl of a food processor, combine drained and rinsed chickpeas, tahini, lemon juice, pickle brine, garlic and dill.
Process on high until completely smooth.
Then, add water and salt and process until creamy.
Step 2. Add chopped dill pickles and pulse 5-10 times until the pickles are chopped and incorporated, but not completely pureed.
Serve with an additional drizzle of extra virgin olive oil and chopped pickles.
What to Serve It With
- Use it as a dip for pita chips or crackers
- Spread it onto toast or a bagel
- Use it as a spread for a sandwich
- Serve it with cut vegetables
Recipe FAQs
Scoop the hummus into a container with an airtight lid and store in the refrigerator for up to 4 days.
Yes! Pickle juice and pickle brine is the same thing.
Tahini and olive oil make hummus nice and creamy. And so does the starch from the chickpeas.
Expert Recipe Tips
I added a range of water to this recipe because all canned beans are slightly different. 2 tablespoons of water was perfect for my Dill Pickle Hummus.
It may look a little loose at first, but the hummus will thicken slightly as it chills in the refrigerator. But if you prefer an ultra-thick hummus, use less water.
Looking for More Snack Recipes?
If you tried this Dill Pickle Hummus recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Dill Pickle Hummus
Equipment
- 1 Food Processor
- 1 Rubber Spatula
- Measuring Cups and Spoons
Ingredients
- 15 oz Can of Chickpeas, drained and rinsed
- ¼ Cup Tahini
- 2 tablespoon Lemon Juice
- 2 tablespoon Pickle Brine
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Clove of Garlic
- ½ teaspoon Dried Dill
- 1-2 tablespoon Water
- ¼-1/2 teaspoon Kosher Salt use less if using fine grain salt
- 3 tablespoon Chopped Dill Pickles see note
- Toppings like additional olive oil and chopped pickles
Instructions
- In the bowl of a food processor, combine chickpeas, tahini, lemon juice, pickle brine, olive oil, garlic and dill. Process on high until smooth, about 1-2 minutes.15 oz Can of Chickpeas, drained and rinsed, ¼ Cup Tahini, 2 tablespoon Lemon Juice, 2 tablespoon Pickle Brine, 2 tablespoon Extra Virgin Olive Oil, 1 Medium Clove of Garlic, ½ teaspoon Dried Dill
- Scrape the sides of the bowl down, then add 1-2 tablespoons of water depending on your desired consistency. See note. Add kosher salt, starting with ¼ teaspoon and process on high until combined, about 10 seconds. Taste for seasoning and add additional salt if necessary.1-2 tablespoon Water
- Add chopped dill pickles to the food processor and pulse 5-10 times to incorporate them. But, don't completely puree them.3 tablespoon Chopped Dill Pickles
- Transfer the hummus to a serving bowl and top with a drizzle of olive oil and a sprinkle of additional chopped pickles. Serve.Toppings like additional olive oil and chopped pickles
Comments
No Comments