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!
- 1/3 cup tahini
- 1/4 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 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.
Keywords: hummus, dill pickle hummus, dip, appetizer, snack