This creamy dill pickle hummus recipe is a wonderfully tangy take on classic hummus. It has a big pickle flavor and that smooth texture you love and expect from hummus. Make it quickly and easily right in your food processor for the perfect no-cook dip, sandwich spread, or sauce for wraps and bowls. A delightful blend of garbanzo beans, tahini, extra-virgin olive oil, pickle brine, chopped pickles, and fresh dill, this dill pickle hummus may be your new favorite hummus flavor.
This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases. We are also affiliates of wine.com + Souper Cubes. Click here to read our full policy about affiliate links.
I just recently heard of dill pickle hummus and ever since have been very intrigued by the idea. My first thought was “How have I not done this before?” I mean, I am a huge dill pickle fan, and I love plain hummus. They are two of my favorite things. I love dipping pickles in hummus. I love spreading hummus on pickles. Love them on their own or served together, so why NOT combine them into one fabulous and fresh plant-based tasty dip?!
Well, we finally got to put the 2 together, and I must say the result is spectacular! The tangy, zesty dill flavor of the pickles permeating through the creamy hummus is a flavor combination you never knew you needed.
I’ve even got several members of my family hooked on it already, even the non pickle lovers! And that’s kind of a really big dill! (Haha! Get it?!) But seriously, they absolutely loved it and could not get enough! I really think you’re going to love it too!
Why We Love It
- It’s a pickle-lover’s delight! If you love pickles, you HAVE to try this homemade dill pickle hummus recipe. The pickle flavor is strong with zingy garlic notes in every bite!
- It’s an easy and cheap plant-based party snack EVERYONE can agree on! Vegan or not, who DOESN’T love hummus?! It’s fantastic far a backyard BBQ or easy appetizer option for parties. Serve it on a platter with veggies and pita chips.
- It makes a fantastic meal prep option. Store it in the fridge for the week or freeze a couple batches for later! This is also a great sandwich spread or dressing for bowls and salads!
- It requires zero actual cooking. No need to turn on a stove or an oven for this one, folks. Just blend and eat! Perfect for those summer days you don’t want to cook.
What You’ll Need
You’ll need 11 plant-based pantry staples to make this incredibly dilly pickle hummus.
Tahini – Tahini is a vital ingredient in traditional hummus recipes. In fact, the earliest recorded mention of hummus originates from a 13th century Egyptian piece of writing which refers to “hummus b’tahini” or “chickpeas in tahini”! (You can often find tahini in the “International Foods” aisle or near the nut butter section of your local supermarket.)
Chickpeas – We simply used canned chickpeas that are drained and rinsed well for best results!
Ice cubes – This adds a nice fluffy texture to your hummus without extra added oil (that is T’s personal hummus tip!)
Chopped dill pickles – Use any pickles you like, including homemade refrigerator pickles!
Pickle juice – That’s the pickle brine or liquid from the jar!
Cloves of fresh garlic – This adds to the zing and zip!
Fresh dill – I prefer to use fresh dill when possible and try to keep a plant thriving throughout the year as best I can. If you don’t have access to fresh dill, you can use freeze-dried or dried dill. Freeze dried dill can be used in equal ratio to fresh. If you are using dry dill, the ratio is 1 Tbsp of fresh dill to 1 tsp dry.
For the tahini: I don’t recommend subbing this out because it’s traditional. But if you’re allergic or can’t access tahini, maybe sunflower seed butter or almond butter (something somewhat nutty but unsweetened and neutral tasting…ie – peanut butter wouldn’t work).
For the pickle juice: If you want a more subtle pickle flavor, you can sub some or all of the cold pickle juice for water and / or lemon juice. If you’re removing the pickle juice entirely, I’d suggest using half water and half lemon juice.
For the olive oil: I don’t recommend cutting olive oil from hummus, but you could get away with avocado oil or sunflower oil…something with a rich flavor and high quality. For oil free, you could play around with using avocado and a little water. We have not tried this ourselves though.
For the garlic: You can sub minced garlic from a jar for fresh garlic. I’d go with 1 Tbsp per garlic clove you’re replacing.
For the spices: Play with the spices all you want! Add cayenne or crushed red pepper for a little spicy or onion powder for a savory undertone.
For the ice cubes: You can sub more oil for the ice cubes or just cold water, but it won’t be as creamy a final result.
For the chickpeas: Variations of this dip can be made with white beans or cooked red lentils, but different beans have different amounts of liquid in them, so be forewarned you may need to adjust some of the other ingredient amounts to find the right texture.
How to Make Fresh Pickle Hummus
- We’ll start by adding the first 9 ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.
- Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed. It’s important to do at least 5 minutes to make sure the oil fully emulsifies resulting in the creamiest texture.
- If the hummus seems too thick, feel free to add in an extra tablespoon of pickle juice or water, or olive oil to get the food processor moving.
How to Serve Homemade Dill Hummus
Serve this dill pickle hummus cold fresh out of the blender, or let it chill in the fridge overnight to give extra time for the flavors to really mingle and the texture to thicken slightly. Serve it as a spread on wraps and sandwiches or set up a hummus dip platter!
Hummus Dip Platter Ideas:
- Serve topped with a drizzle of olive oil and extra pickles / chopped fresh dill weed.
- Fresh veggies for dipping: carrots, cucumbers, celery, bell peppers
- Air Fryer Pita Chips or pita bread or your favorite crackers or tortilla chips
- More pickles like baby dill pickles, dill pickle spears, or spicy refrigerator pickles
- A Healthy Hummus Wrap with plenty of vegetables (including chopped dill pickles!) and perhaps some falafel. It’s great in our healthy mediterranean hummus wrap recipe!
- Sandwich: Hummus is a great multi-purpose sandwich spread to replace some or all of the mayo one would typically use.
- Flatbread – Spread the pickle hummus on a flat bread and top with pickle slices, roasted red peppers, and a drizzle of chili oil.
- Bowl – Any leftover bowl can be brightened up with a spoonful of dill pickle hummus!
- Salad dressing stand-in: Hummus makes a fantastic salad dressing sub that’s creamy and flavorful but also dairy free!
Dill Pickle Hummus + Wine Pairing Recipe
A dry German riesling is the perfect match for this dill pickle hummus! It’s light, acidic, and fruity. I love how the fruity flavor balances out the acidity and saltiness!
How to Store Fresh Hummus
This recipe makes 1-2 large party servings of dill pickle hummus — enough to feed a party with leftovers! We like to make homemade hummus recipe in big batches because it’s easier to blend in a large food processor and it stores incredibly well. Here are our best tips for storing leftover hummus:
IN THE FRIDGE: Leftover hummus is at its best up to 5 days (possibly 7 days depending on your refrigerator) when stored properly in an airtight container in the fridge.
IN THE FREEZER: Fresh hummus will keep in the freezer for 3-4 months when stored properly. We like to freeze hummus in our Souper Cubes silicone trays for easy portioning and defrosting.
Defrost hummus in the fridge for about 24 hours for best results, or on the counter (covered to avoid contact with air) for 8-12 hours depending on room temperature conditions.
Want to learn more about how to store fresh hummus and how long it lasts? Check out our Hummus Storage Guide.
I hope you fall every bit in love with this dill pickle hummus recipe as I did. If you make this, let us know. Rate the recipe and leave a comment below. Tag @theplantpowercouple in your photos on Instagram, so we can cheer you on!
- 1/2 cup chopped dill pickles
- 1/3 cup chilled pickle juice
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 3 - 4 large cloves garlic
- 1 - 2 tsp sea salt
- 1 - 2 tsp fresh dill (packed)
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 4 small ice cubes (or 2 large)
- 2 (15-oz) cans chickpeas, drained, rinsed, and patted dry
- BLEND THE TAHINI MIX: Add the first 9 ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.
- FINISH THE HUMMUS: Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed. It’s important to do at least 5 minutes to get the creamiest texture.
- ADJUST AS NEEDED: If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving. Taste and adjust seasonings as needed
- SERVE: Serve dill pickle hummus in a big bowl topped with pickle slices, fresh dill, crushed red pepper flakes, or freshly ground black pepper! Enjoy it as a sandwich spread, on wraps, as the perfect afternoon snack or party appetizer.
- STORE: Store leftover hummus in a well-sealed, airtight container in the fridge for 5-7 days or the freezer for up to 12 weeks. We like to freeze this hummus in our 1 or 2 cup Souper Cubes silicone trays for easy portioning and defrosting! If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.
Serving Size:1/2 cup
Amount Per Serving: Calories: 200Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1068mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 4g
Nutrition information is automatically calculated and may not always be accurate
Watch our quick pickle hummus web story!