Dill Hummus
This creamy dill pickle hummus 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.
Equipment
Ingredients
- 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 (15.5-oz) cans chickpeas drained, rinsed, and patted dry
Instructions
- 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 sliced pickles, 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 silicone trays for easy portioning and defrosting!
Video
Notes
Substitution Options
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 olive oil: I don’t recommend cutting olive oil from hummus ever, but you could get away with maybe 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 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.Nutrition
Serving: 1/4 cupCalories: 74kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 303mgPotassium: 35mgFiber: 0.3gSugar: 0.1gVitamin A: 16IUVitamin C: 1mgCalcium: 13mgIron: 0.3mg
Tried this recipe?Let us know how it was!