Whether or not you love dill pickles, you have to give this creamy pickle hummus a try. With just a few simple ingredients, it has a super creamy texture and tangy dill flavor that is absolutely delicious as a veggie dip, spread on burgers and more. Be sure to read the full post for all of my tips on how to make the best homemade hummus.
It never ceases to amaze me how a few common ingredients can turn into something so incredible.
Case in point, dill pickle hummus. (Also, 3 ingredient banana brownies- unreal!).
Somehow combining these two humble ingredients along with a handful of other basics turns into something so fantastic.
On raw carrots, crackers and even straight from the spoon, this fluffy hummus tends to disappear.
But fortunately it is super quick and easy to make so you can always make another batch!
- Chickpeas (AKA Garbanzo Beans)- Canned or homemade cooked and cooled dry chickpeas will work. You need about 1 and ½ cups. You could also use white beans such as cannellini.
- Tahini (AKA Sesame Paste) - Almond butter or sunflower seed butter can be used if needed but I highly recommend tahini if you can for best hummus flavor.
- Pickle Juice- Using the juice (also called brine) from your jar of pickles adds most of the pickle flavor.
- Olive Oil- Ensure that you are using a good quality extra virgin oil as it can affect the flavor. Alternatively you could use avocado oil or leave it out and add a tablespoon of water for an oil-free recipe.
- Dill Pickles- Use your favorite dill pickles (I usually use these quick fridge pickles).
- Fine Sea Salt- Kosher or table salt will also work. Depending on how salty your pickles/brine are, you may need more or less. Start with a lesser amount and then add to taste at the end if needed.
- Black Pepper
1. Prepare the garbanzo beans. If using homemade, cook your chickpeas. Drain and rinse (cooked or canned) and then set aside.
2. Whip tahini. Add the tahini, pickle juice, olive oil and first portion of salt and pepper to the bowl of a food processor and blend on high for one minute until combined and creamy.
3. Puree. Add the chickpeas and pickles and process for a minute. Remove the lid and scrape down the edges.
Process for an additional minute then pause to scrape the edges again. Repeat 1-2 more times until smooth and creamy. If it seems like it might be too thick, add a tablespoon of water.
4. Taste and Season. Taste the pickle hummus and add additional pickle juice, salt and pepper as needed.
Leftovers and Storage
To Store: Store leftover dill pickle hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Make it Your Own
- Add Garlic- While I find that the pickles add enough garlic flavor for my liking (and I often make hummus without garlic), you can add a clove at the same time as the chickpeas and pickles for extra flavor.
- Use Different Pickles- Dill pickles will forever be my favorite but if you would like to make these with a different pickle such as sweet or bread and butter, you could definitely give it a try.
- Make it Spicy- Add ½-1 teaspoon of red pepper flakes.
- Add some garnish:
- Sesame seeds
- Diced pickles
- Chopped fresh dill
- Drizzle of olive oil
- Toasted sesame or pumpkin seeds
You'll never go wrong serving this easy pickle hummus recipe as a dip with:
- Pita Bread or Chips
- Tortilla Chips
- Fresh Vegetables
It is also great when used:
- On Burgers- If you love pickles on your burgers, you HAVE to try this!
- Spread on Sandwiches- Add major flavor and creamy texture to your favorite sandwiches (or check out these other Healthy Sandwich Spreads).
- To make Cucumber Bites- Spread a dollop on sliced cucumbers and sprinkle with fresh dill for a fun and healthy bite sized appetizer.
Check out this what to serve with hummus post for more ideas for dippers and ways to use it!
To make this a creamy hummus without tahini, almond butter or sunflower seed butter will work.
Tips for the Best Hummus
- Add the Chickpeas Last- I find whipping the tahini first makes the hummus turn out creamier and smoother and so I highly recommend following the order of addition written in this recipe. (It's how I make chocolate hummus too!).
- No Food Processor? You can try making this recipe in a high speed blender instead.
- Make it Extra Smooth- The hummus turns out smooth enough for my liking with the recipe as written, but there are some things you can do to make it even smoother:
- Simmer your canned chickpeas with baking soda for about 20 minutes until soft.
- And then drain the chickpeas and rinse with warm water to remove most of the skins.
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Dill Pickle Hummus
- Food Processor
- ¼ cup tahini
- ¼ cup pickle juice
- 1 tablespoon extra virgin olive oil good quality
- ¼-1/2 teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
- 1 can (19 oz) chickpeas rinsed and drained (1 and ½ cups)
- 2 medium dill pickles about ½ cup
- Add the tahini, pickle juice, olive oil and lesser portion of salt and pepper to the bowl of a food processor.
- Blend for about a minute until combined and creamy. Add the chickpeas and pickles and process for 1 minute. Stop and scrape down the edges of the bowl.
- Repeat 2-3 additional times until smooth and creamy. If the hummus seems too thick, add water 1 tablespoon at a time and pulse until desired consistency is reached.
- Taste and add additional salt and pepper as needed.