Should I remove the skins from the chickpeas before blending?

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!

Can I use dried chickpeas instead of canned?

Yes, you can definitely use dried chickpeas that have been cooked and cooled. You will need 1 1/2 cups of cooked chickpeas. Here is a great article on how to substitute dried beans for canned .

Can I use a blender for hummus?

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.

Dill Pickle Hummus

hummus in white bowl garnished with pickles and dill with pita on the side.

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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!

Author: Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: appetizer, snack
Method: food processor
Cuisine: American

Ingredients

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1/3 cup tahini
1/4 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

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Instructions

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!).

Notes

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 1/2 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.

Nutrition

Serving Size: 1/6 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

Find it online: https://nibbleanddine.com/dill-pickle-hummus/