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This Dill Pickle Hummus recipe is tangy, ultra-creamy, and packed with real pickle flavour in every bite. It’s ready in under 25 minutes, stores all week in the fridge, and is one of the most crowd-pleasing dips I’ve ever made.
This recipe is delicious! This hummus will definitely be added to our regular rotation!
If you’ve been sleeping on making healthy homemade hummus, this is the recipe that will convert you. Store-bought just doesn’t compare. The texture is silkier, the flavour is brighter, and you actually know what’s in it. I’ve made a lot of hummus over the years (my Everything Bagel Hummus and Roasted Sweet Potato Hummus are both long-time reader favourites), but this dill pickle hummus has become one I come back to over and over again.
This dill pickle hummus is also a fantastic meal prep option. Make a batch on Sunday and you’ve got a snack or spread ready to go all week. It works great as a dip with veggies, pita chips or air fryer tortilla chips, a spread in wraps like this collard green wrap and sandwiches, or even a dollop in a grain bowl like my baked falafel bowls.
Recipe Highlights
- Incredibly creamy texture: Removing the skins from your chickpeas and using cold pickle juice are the two secrets to getting that smooth, whipped consistency you’d expect from a restaurant-quality hummus.
- Big pickle flavour: This recipe uses both chopped dill pickles and cold pickle juice, so the flavour is really pronounced.
- Ready in 25 minutes: Perfect to have ready for an after school snack or entertaining guests.
- . Great for meal prep: This dip keeps well all week in the fridge, making it a perfect make-ahead snack or spread to have on hand.
Ingredient Notes
Chickpeas: One 15 oz can of chickpeas is all you need. I recommend organic canned chickpeas if you can find them, the flavour and texture tend to be better. Removing the skins before blending is what takes this from good to great, so don’t skip it. Chickpeas are also delicious in my Golden Chickpea Soup for a healthy lunch.
Dill pickles: Use your favourite brand of whole or sliced dill pickles. This is a place where the quality of your pickles actually matters.
Baking soda: This is used to quickly soften the chickpeas in boiling water, which helps create a much smoother final texture. It’s one of the secrets to making great homemade hummus!
*This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
How To Make Dill Pickle Hummus
Step 1: Add the chickpeas, pickles, garlic, tahini, olive oil, dill and lemon juice to a food processor. Puré until the mixture starts to come together.
Step 2: hen slowly add in the cold pickle juice while the food processor is running. Continue to mix for a couple of minutes until smooth.
Step 3: 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.
How To Store
Store this dill pickle hummus in an airtight container in the fridge for up to 7 days. If you want to freeze it, transfer to a freezer-safe container (without the pickle garnish on top) and freeze for up to 4 months. To thaw, simply let it sit on the counter until it comes to room temperature, then give it a good stir before serving.
Jess’s Tips
- Remove the chickpea skins: I know it feels like an extra step but this is the number one thing that makes your hummus incredibly smooth. If you have extra chickpeas use them in a batch of my Cauliflower Chickpea Curry, it makes a delicious meal!
- Use cold pickle juice: Temperature matters here. Cold liquid helps the hummus whip up to a lighter, creamier consistency.
- Go easy on the salt at first: Pickles and pickle juice are already quite salty, so taste the hummus before adding any salt and add it gradually. You may need very little.
- Blend for longer than you think: Most people under-blend their hummus. Run the food processor for a full 2 to 3 minutes, scraping down the sides a couple of times.
- Adjust the pickle intensity to your taste: For more pickle flavour, add a bit more chopped pickle or an extra splash of brine. For something milder, dial back the pickles and add a little cold water instead.
Frequently Asked Questions
Yes but it will change the flavour and texture slightly. Tahini gives hummus a creamy texture. You can substitute with sunflower seed butter or a little extra olive oil can though the final flavour will be different.
Pretty much anything! It’s delicious with pita chips, crackers like my Flax Seed Crackers, raw veggies, or sourdough toast. It also works really well as a sandwich or wrap spread or on grain bowls.
Try These Dip Recipes Next!
Appetizers & Sides
Green Pea Hummus
Sauces, Dips & Dressings
Cottage Cheese Queso Dip
Dips
Buffalo Hummus
Sauces, Dips & Dressings
Roasted Sweet Potato Hummus
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!
Dill Pickle Hummus Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 20 servings
- Category: Appetizer
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 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**
Instructions
- 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.
Notes
*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.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 2g
- Fat: 5g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
This recipe is delicious! This hummus will definitely be added to our regular rotation. I didn’t peel the chickpeas and did increase the amount of dill that the recipe calls for (I likely put approx 2-3 tbsp) and it was perfect.
Thanks Claire! So happy you love it as much as I do:)