This dill pickle hummus is a pickle lover’s dream come true! It’s rich, creamy, and can be made in minutes with just a handful of ingredients. Slather it on sandwiches, scoop it in pita bread, or use it to dip veggies!
I’m a big time hummus lover, and I eat it all the time. But I don’t buy hummus at the store that often. I’m usually not a fan of the store-bought stuff! I much prefer homemade.
But recently I couldn’t help myself, when I spotted a tub of dill pickle hummus at the store. If there’s one thing I love even more than hummus, it’s probably dill pickles. If I can work pickles into a dish, I’ll do it. I even make dill pickle soup.
So I bought that pickle hummus, and it was pretty good. But I couldn’t help but think I could do better making it myself… and I was right! This might just be my new favorite hummus flavor ever, and it’s really easy to make.
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Ingredients You’ll Need
- Chickpeas. We’re just using one can of chickpeas, also known as garbanzo beans. Prefer to cook them from scratch? Go ahead! You’ll need about two cups.
- Dill pickles. These are the star flavor of our recipe, so don’t just use any old pickles. If you’re making this recipe it’s a safe bet that you love pickles and have a preferred brand or two. Use them! I developed the recipe using Grillo’s pickles. You’ll also be using a bit of the pickle brine that they’re packaged in to flavor the hummus.
- Tahini. Tahini is a paste made from ground sesame seeds that you’ll find in most hummus recipes. It’s available in most supermarkets, usually in the international aisle.
- Fresh dill. Your dill absolutely needs to be fresh. Don’t use dried.
- Olive oil. I recommend using extra virgin olive oil to give your hummus the best possible flavor.
- Garlic.
- Salt and pepper.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
You’ll need a blender or food processor fitted with an s-blade for this recipe. Set it up, then fill the bowl with your chickpeas, pickles, tahini, dill, olive oil and garlic. Begin blending everything.
Blend the ingredients until the mixture is pretty smooth. Stop the machine once or twice and scrape down the sides of the bowl or pitcher. Begin drizzling in pickle juice. Keep adding it to thin the hummus as much as you like.
Give your hummus a taste-test and add some salt and black pepper if you’d like.
Tip: Taste this hummus before adding salt. Pickles are salty, so you might need less than you think, or none at all.
Your dill pickle hummus is ready to serve! Enjoy it as an appetizer or snack with pita bread, pita chips, crackers, or veggies. It’s also awesome in sandwiches and wraps!
Leftovers & Storage
Dill pickle hummus will keep in an airtight container in the refrigerator for about a week, or in the freezer for up to three months.
More Hummus Recipes
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Dill Pickle Hummus
This dill pickle hummus is a pickle lover’s dream come true! It’s rich, creamy, and can be made in minutes with just a handful of ingredients. Slather it on sandwiches, scoop it in pita bread, or use it to dip veggies!
Ingredients
-
1
(15.5 ounce/439 gram) can
chickpeas,
drained and rinsed -
½
cup
finely chopped dill pickles,
plus more for garnish, if desired -
¼
cup
tahini -
¼
cup
fresh dill,
finely chopped -
2
tablespoons
olive oil -
1
garlic clove,
or more if desired -
¼
cup
dill pickle juice,
or as needed -
Salt and pepper,
to taste
Instructions
-
Place the chickpeas, dill pickles, tahini, dill, olive oil, and garlic into a blender or the bowl of a food processor fitted with an s-blade.
-
Blend the ingredients, stopping to scrape down the sides of the pitcher or bowl as needed. The mixture will be thick.
-
Once you’ve achieved a relatively smooth consistency, begin drizzling in the pickle juice, while the machine runs. Add as much juice as you need to achieve your desired consistency.
-
Taste-test the hummus and season it with salt and pepper to taste, if desired.
Recipe Notes
This recipe makes about 1 ½ cups of hummus.
Nutrition Facts
Dill Pickle Hummus
Amount Per Serving (0.25 cups)
Calories 196
Calories from Fat 99
{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7} Daily Value*
Fat 11g17{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Saturated Fat 2g10{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Sodium 253mg11{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Potassium 235mg7{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Carbohydrates 18g6{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Fiber 5g20{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Sugar 3g3{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Protein 7g14{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Vitamin A 194IU4{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Vitamin C 3mg4{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Calcium 52mg5{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
Iron 2mg11{8466e38f199acc0b56b221a7b99587ba7df7b1c007902bc779bf0ba15c186af7}
* Percent Daily Values are based on a 2000 calorie diet.
