Description
This Dill Pickle Hummus is a tangy and creamy twist on classic hummus, perfectly blending the bold flavors of dill pickles and fresh dill with traditional chickpeas and tahini. Ready in just 10 minutes, it makes a refreshing and unique appetizer or snack that’s great for dipping vegetables, pita chips, or spreading on sandwiches.
Ingredients
Hummus Base
- 1 15 ounce can chickpeas (drained and rinsed)
- 3 tbsp tahini
- 1/4 cup pickle juice
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1 clove garlic (minced)
- 1/4 cup olive oil
Pickle & Herb
- 1 cup dill pickles (chopped and divided)
- 2 tbsp fresh dill (chopped)
Instructions
- Prepare Chickpeas: For an extra creamy hummus texture, remove the skins from the chickpeas by gently squeezing each between your fingers. This step is optional but helps achieve a smoother consistency.
- Blend Ingredients: Add the prepared chickpeas, tahini, pickle juice, 3/4 cup of the chopped dill pickles, lemon juice, fresh dill, salt, minced garlic, and olive oil into a high-powered blender or food processor. Pulse or blend until smooth, scraping down the sides as needed.
- Adjust Consistency and Seasoning: If the hummus is too thick, slowly add water one tablespoon at a time until your desired consistency is reached. Taste and adjust salt or lemon juice as needed.
- Serve and Garnish: Transfer the hummus to a serving dish and garnish with the remaining 1/4 cup chopped dill pickles and additional fresh dill. Serve chilled with cucumber slices, chopped vegetables, or pita chips.
Notes
- Removing the skins from chickpeas results in a creamier hummus, but can be skipped for convenience.
- Use fresh dill for the best flavor, but dried dill can be substituted in a pinch (reduce quantity accordingly).
- Adjust pickle juice amount to your taste depending on how tangy you prefer your hummus.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- This recipe is naturally gluten free and vegetarian.
