Creamy Dill Pickle Hummus
A tangy chickpea dip blended with chopped dill pickles, pickle brine, tahini, and fresh dill.
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.
Notes
Substitutions: Greek yogurt or a little olive oil can replace some of the tahini for a lighter dip. Use dill pickles, not sweet pickles.
Tips: Pat the pickles dry. Start with less brine and add more to taste. Peel the chickpeas for an extra smooth dip.
Storage: Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Stir before serving.