Creamy Dill Pickle Hummus
A tasty twist on traditional hummus, this Creamy Dill Pickle Hummus is perfect for dipping vegetables, spreading on sandwiches, or enjoying with pita chips. It combines the creaminess of chickpeas and tahini with the tanginess of dill pickles.
Ingredients
Main Ingredients
- 2 cans Chick Peas (15 ounces) Drained
- ½ cup Tahini
- ½ cup Chopped Dill Pickles
- ¼ cup Dill Pickle Juice Adjust based on tanginess preference
- 1 piece Lemon (Juiced)
- 2 cloves Garlic (Roughly chopped)
- 2 tbsp Fresh Dill
- to taste Salt and Pepper
Instructions
Preparation
- Drain the chickpeas and add them to the food processor.
- Add the remaining ingredients to the food processor.
- Turn the food processor on high speed and blend until the hummus is the consistency you desire, about 1 minute.
- Season with salt and pepper to taste.
Notes
Store any leftover hummus in an airtight container in the refrigerator for up to a week. Stir before serving as it may thicken slightly. For extra smooth hummus, peel the chickpeas before blending. Try adding a pinch of cayenne pepper for heat.