Dill Pickle Hummus
Servings: 2 cups
Calories: 141kcal
Equipment
- Food Processor
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
Leftovers
Store leftover hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 0.25cup | Calories: 141kcal | Carbohydrates: 15g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 190mg | Fiber: 4g | Sugar: 2g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
