This recipe for Dill Pickle Hummus is tangy, briny and full of dill flavor, perfect for all dill pickle lovers! An easy appetizer or snack that's ready in only about 10 minutes.
I'm a HUGE dill pickle fan, they are actually one of my most favorite foods and I would even eat them at breakfast!
However, to be honest, I'm actually sort of "meh" on hummus even though I know hummus is almost universally loved. But, this Dill Pickle Hummus is so deliciously tangy, salty (but not too salty!) and brimming with dill flavor, that it has made me a hummus lover now too.
If you're like me and LOVE dill pickles, you won't be able to get enough of this hummus trust me! It's got dill pickles, dill pickle juice, and, for even more dilly flavor, a handful of fresh dill!
On the other hand, if you don't like dill or dill pickles, well, this hummus really isn't for you I'm afraid, it's just that dilly! Maybe try my recipe for Easy Bean Dip instead? 🙂
(And just a brief note - this recipe is not authentic in any way, just my own fun twist on hummus. I hope you enjoy it!).
Here's what you'll need to make this recipe for Dill Pickle Hummus:
- Canned chickpeas
- Tahini: I prefer the kind made with roasted sesame seeds, it has a deeper flavor
- Dill pickles and some juice from the jar
- Fresh dill
- Kosher salt
- Olive oil: I like using extra virgin olive oil here since it's much more flavorful than regular olive oil, but either kind would work
Step by step photos
Here's a quick guide on how to make Dill Pickle Hummus, with step by step photos. (For the full recipe, including ingredient amounts, please see the recipe card at the bottom of the post!)
- Process the tahini, garlic clove and pickle juice until fluffy and lightened in color. (Doing this step first helps give the hummus a lighter texture!)
- Add the chickpeas, pickles, dill, and salt.
- Blend until creamy, scraping down once if needed.
- Drizzle in the olive oil while the food processor is running.
- Taste the hummus and add more salt and/or pickle juice if needed!
You can serve this hummus with just about anything. Tortilla chips, veggies, and pita are all classic (and delicious!) options.
To really lean into the pickle angle, it would also be fun to serve this hummus with toasted rye (or sourdough) bread and cornichons (aka gherkins).
If you’ve tried this recipe for Dill Pickle Hummus, please let me know what you thought about it in the comments down below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!Print
Hummus chock-full of dill pickle flavor. This dill pickle hummus recipe is ready in ten minutes. The perfect easy snack for dill pickle fans!
- ⅓ cup tahini
- ¼ cup dill pickle juice (from the jar)
- 1 clove garlic
- 1 15.5 ounce can chickpeas, drained
- 3 dill pickle spears (see note 1)
- 2 tablespoons fresh dill sprigs (all stems removed)
- kosher salt, to taste
- 2 tablespoons extra virgin olive oil
- Add the tahini, dill pickle juice, and garlic clove to the bowl of a food processor. Blend for 1 minute, or until the mixture is fluffy and lightened in color. Scrape the bowl down once in between the processing time to ensure all the tahini has been incorporated.
- Add the chickpeas, dill pickle spears, fresh dill and a small pinch of salt (see note 2) to the tahini mixture. Pulse the food processor in 1 second increments about 10 times to help break up the pickles and chickpeas, then let the processor run for 1 - 2 minutes until the hummus is creamy, scraping down the bowl once in between if necessary.
- With the food processor running, drizzle in the olive oil slowly. Continue running the processor until all the oil has been incorporated.
- Taste the hummus and blend in more salt and/or pickle juice if needed. (However, be careful of adding too much pickle juice or the hummus may become runny). Serve immediately or store the hummus in the refrigerator for 3 - 4 days. It will become more firm as it chills in the fridge (and it will taste even better the next day!).
If you have dill pickle slices instead of spears, you will need about 4.5 ounces (127 grams) of dill pickle by weight.
Be careful of adding too much salt at first, because the dill pickles and pickle juice are already quite salty. Start with a small pinch of salt, you can always add more! I ended up using ½ teaspoon kosher salt in my hummus, but the amount you need will vary based on the saltiness of the pickles and your personal tastes.
Keywords: hummus, dill pickle hummus, dip, appetizer, snack