Go Back
Bowl of creamy dill pickle hummus garnished with dill and pickles, served with fresh veggies and pita chips
Alyssa

Dill Pickle Hummus

This creamy, flavorful, and slightly tangy hummus is a fun way to incorporate pickles into a healthy vegan snack!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 people
Course: Snack
Cuisine: American
Calories: 134
Ingredients Method Notes

Ingredients
  

  • 1 15 ounce can chickpeas (drained and rinsed)
  • 3 tbsp tahini
  • 1/4 cup pickle juice
  • 1 cup dill pickles (chopped and divided)
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill (chopped)
  • 1/2 tsp salt
  • 1 clove garlic (minced)
  • 1/4 cup olive oil

Method
 

  1. For an extra creamy hummus, remove the skins from the chickpeas by placing each one between your fingers and squeezing off the outer layer. Add the prepared chickpeas to a high-powered blender or food processor.
    3 tbsp tahini
  2. Add the tahini, pickle juice, 3/4 cup of the chopped dill pickles, lemon juice, dill, salt, garlic, and olive oil. Pulse or blend until smooth, stopping to scrape down the sides as needed. If the hummus is too thick, add water, one tablespoon at a time, to thin. Taste and adjust seasonings as desired.
    1/4 cup pickle juice, 1 cup dill pickles (chopped and divided), 1 tbsp lemon juice, 2 tbsp fresh dill (chopped), 1/2 tsp salt, 1 clove garlic (minced), 1/4 cup olive oil
  3. Transfer the hummus to a serving platter and garnish with the rest of the chopped pickles and more fresh dill. Serve with cucumber slices, chopped veggies, and/or pita chips.

Notes

This hummus is a fun way to enjoy a healthy vegan snack!