Dill Pickle Hummus
If you love pickles this Dill Pickle Hummus is for you! This homemade hummus recipe is easy to make, healthy and packed with delicious dill pickle flavour. Use it as a dip, a spread or eat it right off the spoon.
Homemade hummus from scratch
If you’ve never made homemade hummus before, take this as your sign to start!
No hate to store-bought hummus, but homemade hummus tastes like something entirely different…and better. It’s smooth, creamy and has a freshness to it that you just can’t get with the store-bought stuff!
This recipe for Dill Pickle hummus is homemade hummus for all the pickle lovers out there!
You might be seeing this recipe and thinking “Pickles…in hummus?!”
Yes. Trust me on this one. You won’t regret it.
Pickles and hummus are basically a match made in heaven. The flavours pair together so well and the pickles give the hummus a tangy vibrant taste that will have you reaching back for more!
Why you’ll love this Dill Pickle Hummus
- Easy to make. You’ll be surprised how easy it is to make homemade hummus. The *hardest* part of this recipe is removing the skins from the chickpeas. From there you really just dump everything in a food prcessor and press the on button.
- All natural. Some store-bought brands of hummus contain a lot of aditivies and are made with processed oils. This Dill Pickle Hummus is made fresh with natural and healthy ingredients.
- Pickle heaven. If you love pickles this will be your new favourite dip.
Dill Pickle Hummus ingredients
- Chickpeas: canned chickpeas are great for ths recipe. I recommend using organic canned chickpeas if you can for the best taste.
- Baking soda: the chickpeas are quickly boiled with baking soda that helps to break down and soften the chickpeas, creating a smoother hummus.
- Garlic: for flavour.
- Dill pickles: grab your favourite brand of dill pickles to use in this recipe!
- Tahini: this adds creaminess to the hummus.
- Olive oil: this will help bind everything together.
- Dill: for some freshness.
- Lemon juice: just a touch to brighten up the taste of the hummus.
- Pickle juice: trust me, this is the *secret ingredient*
- Salt: just a pinch if needed.
How to make pickle hummus
Add the chickpeas, pickles, garlic, tahini, olive oil, dill and lemon juice to a food processor. Pureé until the mixture starts to come together.
Then slowly add in the cold pickle juice while the food processor is running. Continue to mix for a couple of minutes until smooth.
Taste and adjust any seasoning with salt if needed. Scoop the hummus into a serving dish and top with additional olive oil, dill and chopped pickles.
What to eat with this hummus
Hummus can be enjoyed in so many different ways beyond just being a dip! Here are some of my favourite ways to eat this pickle hummus.
- As a dip with crackers or pita chips
- As a spred in a wrap or on a sandwich
- A scoop in a salad or a power bowl
- With cut up veggies
Tips for making this recipe perfectly
- Remove the skins from the chickpeas. This is the first *secret* to creating a creamy hummus. If you’re feeling extra lazy you can skip this step, but the hummus won’t come out as smooth.
- Don’t add too much salt to start. Since pickles can be very salty already, it’s best to start with less salt and add more at the end if needed.
- Make sure the pickle juice is cold. Adding cold pickle juice is essential to help the hummus whip up to be nice and creamy.
How to store
Fridge: Store this Dill Pickle Hummus in an airtight container in the fridge for up to 7 days.
Freezer: You can also freeze hummus! Store it in an airtight container in the freezer for up to 4 months. (Make sure not to add any pickles on top if you want to freeze it.) To defrost let the hummus thaw on the counter.
More hummus recipes to try
If you tried this Dill Pickle Hummus or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
If you’re a fan of pickles you’ll love this Dill Pickle Hummus! It’s packed with pickle flavour and will satisfy all your pickle cravings!
- 15 oz can chickpeas
- 1/2 tsp baking soda
- 1–2 garlic clove
- 1/3 cup chopped dill pickles
- 3 tbsp tahini
- 1/4 cup olive oil
- 1 tbsp dill
- 1 tsp lemon juice
- 1/4 cup cold pickle juice or water*
- 1/4 tsp-1/2 tsp salt**
- Drain and rinse the can of chickpeas and remove the skins by rolling the chickpeas in a clean kitchen towel. The skins should come off naturally. You can alternatively remove the skins by gently squeezing each chickpea. Discard skins.
- Place the chickpeas in a pot of boiling water with 1/2 tsp baking soda and cook for 6-8 minutes until the chickpeas are soft, then drain.
- Add the chickpeas, pickles, garlic and rest of the ingredients except for the cold pickle juice to a food processor and puree for 2-3 minutes, scraping down the sides of the bowl as needed.
- Slowly pour in the cold pickle juice into the food processor and continue to pureé until everything is smooth.
- Optionally serve topped with chopped pickles and dill.
*It’s important that the liquid used is cold. This helps create smooth and fluffy hummus.
**since the pickles are already salty, start with less salt and then add more at the end if needed.
Store in the fridge in an airtight container for up to a week.
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 2g
- Fat: 5g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
Keywords: hummus recipe, pickle hummus, dill hummus