Description
This Dill Pickle Hummus is a flavor revelation! I’m a huge fan of both hummus and dill pickles. And I’m always looking for creative ways to combine my favorite flavors
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- ¼ cup pickle juice (from your favorite dill pickles)
- ¼ cup tahini
- 2 tablespoons olive oil
- 1 small garlic clove, minced
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- ¼ cup chopped dill pickles (for texture)
For Garnish:
- Extra chopped pickles
- Drizzle of olive oil
- Fresh dill
- Red pepper flakes (optional, for a little heat)
Instructions
1. Blend the Base:
In a food processor, combine the drained and rinsed chickpeas, pickle juice, tahini, olive oil, minced garlic, salt, black pepper, and smoked paprika (if using).
Blend until smooth and creamy, scraping down the sides of the bowl as needed. This may take a few minutes, depending on your food processor.
2. Add Dill & Pickles:
Add the chopped fresh dill (or dried dill) and the chopped dill pickles to the food processor.
Pulse a few times to mix in the dill and pickles. While keeping some pickle chunks for crunch. Don’t over-process.
3. Taste & Adjust:
Taste the hummus and adjust the seasonings as needed. Add more pickle juice if you want a tangier flavor, or more olive oil if you prefer a silkier hummus. You can also add more salt, pepper, or dill to taste.
4. Serve & Garnish:
Transfer the hummus to a serving bowl.
Drizzle with olive oil. Top with extra chopped pickles, fresh dill, and red pepper flakes (if desired) for garnish.
5. Enjoy!
Serve the Dill Pickle Hummus with pita chips, raw vegetables (such as carrots, celery, and cucumber sticks), or crackers. It’s also delicious spread on sandwiches or wraps.