Creamy dill pickle hummus brings the tang of a deli pickle to a smooth, nutty chickpea dip. Chopped pickles, a splash of brine, fresh dill, and lemon give it a bright, briny edge that makes plain hummus taste flat by comparison. It blends in minutes and disappears just as fast at a gathering.
This recipe uses two cans of chickpeas and makes a generous batch, about 3 cups, enough for 8 servings. Everything goes into the food processor at once, so the hardest part is waiting for it to chill.
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Why This Creamy Dill Pickle Hummus Recipe Works
Pickle brine does double duty. It adds salt and acidity, and it thins the dip so it turns silky without needing much extra water. Chopped pickles bring small pops of crunch and tang in every scoop.
Tahini keeps the texture creamy and balances the sharp brine, while fresh dill gives the dip a grassy, herbal finish. Because pickles and brine are already salty, you taste first and season last, which prevents an overly salty dip.
Ingredients for Creamy Dill Pickle Hummus
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/2 cup chopped dill pickles
- 1/4 cup dill pickle juice
- 1 lemon, juiced
- 2 cloves garlic, roughly chopped
- 2 tablespoons fresh dill
- 2 tablespoons cold water, as needed
- Salt and black pepper, to taste
Chickpeas. Rinse them to wash away excess canned salt, since the brine will add plenty.
Dill pickles. Choose crisp kosher style dill pickles. Sweet pickles will make the dip taste off.
Pickle juice. Start with 1/4 cup and adjust. More brine means more tang and a looser dip.
Tahini. A full half cup gives the dip its creamy body and softens the acidity.
Fresh dill. Dried dill works in a pinch, but fresh dill gives a brighter flavor.
How to Make Creamy Dill Pickle Hummus
1. Prep the chickpeas. Drain and rinse both cans, then tip the chickpeas into the bowl of a food processor.
2. Add the flavor. Add the tahini, chopped pickles, pickle juice, lemon juice, garlic, and dill.
3. Blend. Run the processor on high for about 1 minute, stopping once to scrape down the sides. Keep going until the dip is as smooth as you like.
4. Loosen if needed. If the dip looks thick, blend in a tablespoon of cold water at a time.
5. Taste and season. Add black pepper, then salt only if needed. Pickles and brine are salty, so wait until the end.
6. Finish. Spoon the hummus into a bowl and top with extra chopped dill and a few pickle slices.
How to Serve Creamy Dill Pickle Hummus
Pretzel chips, pita, and crunchy vegetables like radishes and cucumber are great dippers. Set the bowl beside a plate of fried chicken or burgers, and it doubles as a tangy sauce.
For more pickle flavor, spread it in a dill pickle grilled cheese, or serve it next to a dill pickle bacon pasta salad at a picnic. It also works with a pickle brine chicken sandwich, and pickle fans can pair it with a creamy dill pickle dip for a full snack spread.
How to Store and Reheat Creamy Dill Pickle Hummus
Store the hummus in an airtight container in the refrigerator, and refrigerate within two hours of making it. Plan to finish it within 3 to 4 days. Stir before serving, because the dip may thicken slightly.
It does not need reheating. If it firms up, stir in a teaspoon of cold water or pickle juice. For ideal flavor, hold back the garnish until serving so the dill stays fresh.
Tips and Variations for Creamy Dill Pickle Hummus
Pat the pickles dry. Extra surface liquid dilutes the dip, so blot the chopped pickles first.
Peel the chickpeas. Removing the skins gives an extra smooth dip.
Add heat. A pinch of cayenne gives a gentle kick that works well with dill.
Go thicker. Reduce the brine to 2 tablespoons for a spreadable dip that works inside sandwiches.
Chill before serving. A rest in the refrigerator lets the dill and garlic flavor spread through the dip.
Try a smoky version. A pinch of smoked paprika adds a savory note that suits grilled foods.
Follow leftover guidelines. University of Wisconsin Extension has useful food safety tips for leftovers that apply to any refrigerated dip.
Frequently Asked Questions About Creamy Dill Pickle Hummus
Is creamy dill pickle hummus very salty?
It can be, since pickles and brine both carry salt. Rinse the chickpeas, start with less brine, and add salt only after tasting.
Can I make creamy dill pickle hummus without tahini?
Yes, though it will be less rich. Plain Greek yogurt or a little olive oil can fill in for a lighter result.
What type of pickles work well?
Crisp dill pickles, whole or sliced, work well. Avoid sweet or bread and butter pickles.
Can I freeze this hummus?
Freezing is possible, but the pickle pieces can turn soft and the texture may change. A fresh batch tastes better.
How do I make the dip thinner or thicker?
Add cold water or pickle juice a spoonful at a time to thin it, or use less brine and more chickpeas to thicken it.
Creamy Dill Pickle Hummus
Equipment
- Food processor
- Rubber spatula
Ingredients
Main Ingredients
- 2 cans (15 oz each) chickpeas drained and rinsed
- ½ cup tahini
- ½ cup chopped dill pickles patted dry
- ¼ cup dill pickle juice adjust to taste
- 1 lemon juiced
- 2 cloves garlic roughly chopped
- 2 tbsp fresh dill chopped
- 2 tbsp cold water as needed
- ¼ tsp salt and black pepper to taste, after blending
Instructions
Cooking
- Prep. Drain and rinse both cans of chickpeas and add them to a food processor.
- Add flavor. Add the tahini, chopped pickles, pickle juice, lemon juice, garlic, and fresh dill.
- Blend. Blend on high for about 1 minute, scraping down the sides with a rubber spatula once.
- Loosen. If thick, blend in cold water 1 tablespoon at a time.
- Season. Add black pepper and salt only if needed, since the pickles and brine are salty.
- Finish. Spoon into a bowl and top with extra dill and a few pickle slices.
