Dill Pickle Hummus

If you’re a fan of dill pickles and are craving an easy, satisfying snack, then this dill pickle hummus is a must try. Packed with pickle flavour, this flavoured hummus pairs deliciously with chips, crackers, veggies and more. Once you try this homemade hummus recipe, you’ll want to make it again and again!

Remember that dill pickle dip I shared a little while back?

Well, today I’m bringing you another pickle-flavoured recipe with this dill pickle hummus.

It’s quite pickle-forward, but a tad lighter than my regular cream cheese pickle dip.

Bottom line? If you’re a pickle lover (like me), this homemade hummus won’t last long in your home. It’s legit one of my favourite hummus recipes to date (and I hope you love it too).

Looking for more pickle recipes? Try this yummy pickle grilled cheese sandwich!

Ingredients

• Canned chickpeas: I like to use a no salt added variety but you can use a regular variety if that’s what you prefer or have on hand. If using the latter, you may want to add a little less salt, depending on your preference.
• Tahini: Classic for hummus!
• Olive oil: Use a regular variety or garlic flavoured olive oil for even more oomph.
• Garlic: I love to use a fresh garlic clove for hummus versus using garlic powder.
• Dill weed: I use dried dill weed, but you can substitute with fresh dill if you prefer. If using fresh dill, use 1 tablespoon instead of the 1 teaspoon of dried dill.
• Other seasonings: Salt, ground cayenne pepper and black pepper
• Pickle Juice: Use the pickle juice from your jar of pickles, it’s packed with flavour!
• Pickle: I love to use kosher dill pickles for this recipe. They’re garlicky and so tasty.

How to Make Dill Pickle Hummus

Here is an overview of how to make dill pickle hummus in a food processor (full details are in the recipe card below):

1. Place the chickpeas in the food processor and process until they’ve broken down.
2. Add tahini, olive oil, garlic, dill, salt, cayenne pepper and black pepper.
3. Process the ingredients. Things will be quite dense now, like a ball.
4. With the processor going, drizzle in the pickle juice until everything is combined and smooth.
5. Add the chopped dill pickle.
6. Use the pulse feature on your food processor to incorporate the dill pickle. Don’t overprocess because you want some texture. Then it’s just a matter of transferring the hummus to a serving bowl and garnishing to taste. Easy, right?

Note: Don’t have a food processor but have a blender? No worrries! Instructions for making hummus in a blender are also included in the recipe card below.

What To Serve With It

• Tortilla chips
• Pita chips
• Plain or dill pickle flavoured potato chips (dill pickle hummus and dill pickle chips … yum!)
• Veggies, like bell pepper, carrot, cucumber and cauliflower
• Or you can use the hummus as a spread in place of mayo, like in this veggie sandwich

Tips

• It’s not necessary to remove the outer skins of the chickpeas, but I find it gives a smoother consistency to the hummus. To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. You can skip this if you like or are short on time.
• While I love to devour this dill pickle hummus right away, I’ve found that it tastes even better the next day. You can store the hummus in an airtight container in the refrigerator and enjoy the following day. Or, of course, dig in as soon as it’s made. It’s up to you!
• One clove of garlic was used (pretty much a standard size clove). You can use less (or more), depending on how garlicy you like things.
• Ingredients, especially pickles and pickle juice, can vary in salt content. Season to taste.
• Making hummus in a food processor or blender is a matter of preference (and what tools you have on hand). Both versions will yield the same tasty results, but you will get a slightly creamier consistency by using a blender.

More Easy Hummus Recipes

• Lentil Hummus
• Buffalo Hummus
• Green Goddess Hummus

If you make this dill pickle hummus, be sure to leave a comment below!

Dill Pickle Hummus

Dawn | Girl Heart Food

If you're a fan of dill pickles and are craving an easy, satisfying snack, then this dill pickle hummus is a must try. Packed with pickle flavour, this flavoured hummus pairs deliciously with chips, crackers, veggies and more. Once you try this homemade hummus recipe, you'll want to make it again and again!

5 from 1 vote

Print Recipe Save RecipeSaved!

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer, Snack

Servings 8 servings

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Ingredients

 

• 1 (19-ounce) can unsalted (or no salt added) chickpeas
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 1 clove garlic, minced or sliced
• 1 teaspoon dried dill (dill weed), or 1 tablespoon of chopped fresh dill
• ½ teaspoon salt, or to taste
• ½ teaspoon ground cayenne pepper
• ½ teaspoon freshly ground black pepper
• 5 to 8 tablespoons pickle juice, use the pickle juice from the jar of pickles
• ¾ cup chopped kosher dill pickle, about 2 pickles depending on their size

Garnish Ideas (optional)

• Olive oil
• Minced dill pickle
• Finely chopped chives
• Ground cayenne pepper
• Dried dill weed or chopped fresh dill

Instructions

Making Dill Pickle Hummus in a Food Processor

• Remove and discard the outer skin of the chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.

  Note: To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. Discard those skins.
• Place the chickpeas in a food processor (if you want to garnish the hummus with some, reserve a few for later, otherwise they all go in the processor). Process for about 1 minute. Once stopped, scrape the sides of the processor with a rubber spatula.
• To the chickpeas, add tahini, olive oil, garlic, dill, salt, cayenne pepper and black pepper. Process again for another 2 to 3 minutes, stopping as necessary to scrape the sides of the processor with a rubber spatula.

  Note: Things will be quite dense now, like a ball. The next step will loosen it up.
• With the processor going, drizzle in pickle juice (start with 5 to 6 tablespoons) and process for about 3 minutes. When everything is smooth, creamy and combined, taste for seasoning and blend in a little more if you like. Also, if you want a looser or thinner consistency, blend in a little more pickle juice.

  Note: As mentioned, start with 5 to 6 tablespoons of pickle juice and add more later if you want the hummus to be looser or thinner (it's easier to add than take away, so it's best to add a little at a time if you are unsure). If you didn't peel the chickpeas, it is likely that you will have to add a little more pickle juice.
• Add the chopped dill pickle and use the pulse feature on your food processor to incorporate. Don't overprocess because you want some texture.
• Transfer the hummus to a serving bowl and garnish (if desired) with any of the garnish ideas. Enjoy!

  Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

Making Dill Pickle Hummus in a Blender

• Remove and discard the outer skin of the chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.

  Note: To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. Discard those skins.
• Place all ingredients in a high-powered blender (except the chopped pickle), starting with about about 3 to 4 tablespoons of pickle juice instead of the full amount listed.

  Note: If you like, you can reserve some chickpeas for garnish.
• Blend, stopping as necessary to scrape the sides of the blender with a rubber spatula.
• With the blender going, slowly drizzle in more pickle juice (1 tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
• Once desired consistency has been reached, taste for seasoning and add more, if desired.

  Note: The whole blending process should be no more than 5 minutes, but could vary depending on the strength of your blender.
• Add the chopped dill pickle and just blend for a few seconds or so to incorporate. Don't overblend because you want some texture.
• Transfer the hummus to a serving bowl and garnish (if desired) with any of the garnish ideas. Enjoy!

  Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

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Keyword flavoured hummus, homemade hummus, recipe using pickles

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