Dill pickle hummus

5 from 6 votes

This briny, protein-packed dip is addictively good! It has loads of pickle flavor & crunch in every bite. Scoop it up with crackers, tortilla chips, pita bread, cucumber slices, or potato chips.

Prep Time7

Cook Time3

Total Time10

Course: Appetizer

Cuisine: Mediterranean, Vegan

Keyword: dip recipe, party food

Servings: people

Calories: 35kcal

Author: Cadry Nelson

Equipment

1 food processor

Ingredients

1 (15-ounce) can 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

Instructions

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.

Notes

Store leftovers in a covered container in the refrigerator. It will keep for about 4 days.

Most hummus recipes can be frozen. However, because of the crunchy pickle chunks in this recipe, I don’t recommend freezing.

Nutrition