Go Back
–+ servings
Hummus in a bowl topped with olive oil, chickpeas, chopped pickles, and spices.
Print Recipe
No ratings yet

Dill Pickle Hummus Recipe

Creamy, tangy dill pickle hummus made with chickpeas, tahini, pickle juice, and chopped pickles. This easy hummus recipe blends up smooth in a food processor and is perfect for snacks, sandwiches, or veggie trays.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Middle Eastern Inspired
Servings: 8
Calories: 139kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 2 cups chickpeas drained and rinsed (reserve 1/4 cup for garnish)
  • ⅔ cup chopped dill pickles reserve 1 tablespoon for garnish
  • ¼ cup tahini
  • 3 tablespoons pickle juice
  • 2 cloves garlic
  • 2 teaspoons dried dill
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 4 to 5 ice cubes

Instructions

  • Add the chickpeas, tahini, pickle juice, pickles, garlic, dried dill, salt, and olive oil to a food processor.
  • Blend until mostly smooth, scraping down the sides as needed.
  • Add the ice cubes one at a time, blend in between additions.
  • Blend the hummus for 4-5 minutes after all ice is added to ensure it's light and creamy.
  • Transfer to a bowl and top with the reserved chickpeas and chopped pickles before serving.

Notes

Ice cubes help make hummus extra smooth and creamy.
Store in the fridge in an airtight container for about a week.

Nutrition

Calories: 139kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Fiber: 4g | Sugar: 2g | Calcium: 45mg | Iron: 2mg