This dill pickle hummus recipe is tangy, briny and full of dill flavor, perfect for all dill pickle lovers! This dill hummus is an easy appetizer or snack that's ready in only about 10 minutes.
Note: this post was originally published in 2020, and updated in 2023 with new photos and improved instructions.
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 totally honest with you, 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! 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 vegan 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!).
- Tahini: I prefer the kind made with roasted sesame seeds, it has a deeper flavor! But any kind of tahini will work great.
- Olive oil: I like using extra virgin olive oil here since it's much more flavorful than regular olive oil, but either kind will work!
- Pickle juice: you just need to save some of the liquid from the pickle jar for this.
Step by step photos
Here's a quick guide on how to make dill pickle hummus, with step by step photos. If you'd like to see a brief slideshow of these steps, check out my dill hummus web story!
1. First, add the tahini, garlic, and pickle juice to the bowl of a food processor. Process until the ingredients are fluffy and lightened in color. (Doing this step first helps give the hummus a lighter texture!)
2. Next, add the chickpeas, pickles, dill, and salt to the food processor. Blend until creamy, scraping down the hummus once in between blending if needed.
3. Now, while the food processor is running, drizzle the olive oil into the hummus through the feed tube.
4. And, to finish the dill hummus, give it a taste! Add more salt and/or pickle juice if you think it needs it.
Tips and tricks
- 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 and add more a little at a time.
- I used about ½ teaspoon of kosher salt to season my hummus. But, the amount you need will vary based on the saltiness of the pickles you are using and your own personal tastes.
- The hummus will become more firm as it chills in the fridge (and, it will taste even better the next day!).
- Try garnishing the dill pickle hummus with chopped dill pickles and/or sprigs of fresh dill!
- 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). Or, even dill pickle flavored kettle chips!
- This dill hummus would also taste delicious on a vegetable sandwich or wrap, or as a part of a grain bowl.
There are so many ways to mix up this recipe for dill pickle hummus. Try one of these delicious variations:
- If you don't have fresh dill, you can leave it out, or substitute 1 - 2 teaspoons dried dill.
- For a spicy dill hummus, add red chili flakes or a few slices of fresh or pickled jalapeño.
- For an even bolder flavor, add in any of the following seasonings: onion powder, garlic powder, paprika, sumac, or everything bagel seasoning!
- The dill pickle hummus will keep well in the fridge for 3 - 4 days, kept in an airtight container.
- The hummus can also be stored in the freezer for 3 - 4 months. To freeze, store the hummus in an airtight container, or even in a zip top freezer bag!
Removing the loose outer skins from the chickpeas is one technique to getting very smooth hummus. You can remove the skins from the chickpeas if you wish, but I didn't with this recipe. And I didn't find the hummus to be grainy by any means. To me, the effort of removing all of the skins from each bean is not worth the extra work!
Yes, you can definitely use dried chickpeas that have been cooked and cooled. You will need 1 ½ cups of cooked chickpeas. Here is a great article on how to substitute dried beans for canned.
If you don't have a food processor, you can use a blender instead. It will work best with a high powered blender, like the Vitamix. In fact, using a Vitamix can make the hummus even more smooth than using a food processor.
If you're having problems getting the hummus to blend when using a blender, you can add a little bit of water, and/or extra olive oil, to help it combine.
If you’ve tried this recipe, 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
Dill Pickle Hummus
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!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: appetizer, snack
- Method: food processor
- Cuisine: American
- ⅓ cup tahini
- ¼ cup dill pickle juice (from the jar)
- 1 clove garlic
- one 15 ounce can chickpeas, drained
- 3 dill pickle spears (see note 1)
- 2 tablespoons fresh dill sprigs (all stems removed)
- 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 through the feed tube. 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.
The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
- Serving Size: ⅙ recipe
- Calories: 202
- Sugar: 0.2 g
- Sodium: 322 mg
- Fat: 12.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 17.2 g
- Fiber: 4.5 g
- Protein: 6.8 g
- Cholesterol: 0 mg
Keywords: dill pickle hummus, dill hummus