Are you a pickle fan? You’re going to go wild for dill pickle hummus.
It’s packed with pickle flavor, thanks to brine, fresh dill, and of course, crispy pickles.
Serve with pita, crackers, chips, and/or veggies for dipping. Vegan, gluten free, oil free, and nut free.
I can’t get enough of this dill pickle hummus.
It’s perfectly creamy, briny, and salty.
It’s dotted with crunchy dill pickles & bursts of flavor from fresh dill.
It’s just the appetizer you need for summer get-togethers, potlucks, and picnics.
Or simply pull out some tortilla chips, and start snacking!
This effortless dip uses a handful of pantry-friendly ingredients.
And it’s super quick to make. It’s ready in just 10 minutes!
Here are the ingredients you will need for this easy pickle hummus recipe.
Canned chickpeas: Chickpeas (also known as garbanzo beans) make up the base of this dish.
Plus, you’ll use a little brine from the can (called aquafaba) for smooth & fluffy hummus. (No oil necessary!)
Garlic: The bite of pickle flavor in this spread can really stand up to garlic.
Don’t be afraid to add a couple of minced cloves.
Tahini: This sesame seed butter adds to the beautifully creamy texture. And it adds a delicious nuttiness underneath.
Fresh dill: Fresh herbs make this app sing.
Put some right in the hummus. And save more to use as garnish.
Pickle brine: No lemon juice necessary in this hummus. Pickle brine adds salt and acid.
And of course, it really elevates the pickle flavor.
Plus, when the cold pickle juice comes into contact with tahini, it makes the whole dip extra light & whippy.
Chopped dill pickles: Any dill pickles that you enjoy will work for this recipe.
I like to add the chopped dill pickles right at the end, so that they’re only incorporated, not blended.
Having bits of dill pickle crunch makes it really pop.
Then finish with even more chopped pickles for garnish.
Salt: Although pickles & brine are salty, a little pinch of salt sets everything off.
Do I need to remove the chickpea skins?
When I first started making hummus, I would take the time to remove the chickpea skins.
It was a hassle. It meant that I made hummus less often.
And it didn’t make much of a difference in the final product.
Hummus is so much faster & hassle-free when you leave the skins on the chickpeas.
Plus, by being generous with the tahini, and adding aquafaba & cool pickle brine, the texture is already super light & whippy without adding another task.
That said, if you like removing the chickpea skins before making hummus, go for it!
Step by step instructions
Here are photographs showing each step of how to make this dish.
(For the full recipe & complete amounts of each ingredient, keep scrolling to the recipe box at the bottom of this post.)
Put the following into a food processor:
- Drained chickpeas
- Minced garlic
- Pickle brine
- Pinch of salt
Set the food processor to low.
Slowly pour a couple Tablespoons of aquafaba down the chute.
The hummus will loosen and become creamy.
Add some chopped dill pickles to the hummus.
Blend for just a few seconds to incorporate.
Transfer the hummus to a bowl.
Garnish with chickpeas, fresh dill, and more chopped pickles.
Make it your own
You can easily make this spread your own by adjusting amounts, or varying the ingredients.
- Instead of canned chickpeas, use homemade.
- Add more or less pickles and brine to suit your tastes.
- Instead of fresh garlic, use about ½ teaspoon granulated garlic.
- Instead of fresh dill, use half the amount of dried.
- Instead of aquafaba, replace with water or extra virgin olive oil.
What to dip in dill pickle hummus
Here are some sturdy dippers for your hummus:
- Homemade pita chips
- Tortilla chips
- Potato chips
- Cucumber slices
- Carrot sticks
- Celery sticks
More ways to use it
In addition to enjoying this hummus as a dip, it can also be used as a healthy spread in any of these recipes.
- Slather it on a bagel sandwich
- Roll it into a tortilla pinwheel
- Add it to a rainbow fruit & veggie platter
- Put a spoonful in a falafel sandwich
- Throw a dollop on a falafel bowl
How to store
Keep leftovers in a covered container in the refrigerator.
It will last about 4 days.
Most hummus recipes can be frozen. However, because of the crunchy pickle chunks in this recipe, I don’t recommend freezing.
More pickle recipes
Are you a major pickle fan?
Keep the love going with these pickle themed recipes.
Dill pickle hummus
- 1 can (15 ounce) chickpeas drained (Reserve liquid for recipe)
- 2 cloves garlic minced
- 3 Tablespoons tahini
- 3 Tablespoons dill pickle brine from pickle jar
- 2 teaspoons fresh dill removed from stems, plus more for garnish
- Pinch of salt
- 2 Tablespoons aquafaba reserved chickpea liquid from can
- 3 Tablespoons chopped dill pickles divided
- Drain the can of chickpeas over a bowl using a fine mesh sieve, so that you can reserve the liquid from the can. Set the liquid aside.If you'd like, pull out a few whole chickpeas, and set them aside as well to use as garnish.
- Put the following in a food processor: drained chickpeas, minced garlic, tahini, dill pickle brine from jar, 2 teaspoons of fresh dill, and a pinch of salt.
- Set the food processor to low. Slowly pour 2 Tablespoons of the reserved chickpea liquid (also known as aquafaba) down the processor chute while it blends. Blend until smooth. If necessary, stop to scrape down the sides, so that everything is completely blended.
- Add two Tablespoons of chopped dill pickles. Set the food processor to low, and blend for just a few seconds. You only want for the dill pickles to get incorporated, not broken down. The hummus is best with some dill pickle crunch.
- Transfer the hummus into a serving bowl, and smooth it with a spoon. Garnish with the chickpeas you set aside, a sprinkling of fresh dill, and the final Tablespoon of chopped dill pickles.
- Serve with any dippers you like. Sliced cucumber, tortilla chips, crackers, pita chips, and/or potato chips are all good options.