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
Units
Scale
- 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 pureรฉ 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
