Dill pickle hummus is one of those recipes that instantly makes people ask, "Why didn't I think of that?" Creamy hummus meets tangy dill pickles for a bold, fresh dip that's packed with flavor and perfect for snacking, spreading, and sharing.
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The backstory.
I've always loved bold, punchy flavors, and dill pickles have a way of stealing the show every single time. This recipe started as a craving for something briny and snackable, but still fresh and nourishing. Pairing that classic dill pickle flavor with hummus felt like the perfect way to create a spread I'd actually want to keep in the fridge all week.
xoxo Kori
It's a must-make.
Homemade dill pickle hummus belongs in your rotation because it delivers big flavor while still checking the healthy, everyday-snack boxes.
- Bold, tangy flavor. Dill pickles, pickle brine, and fresh dill bring that unmistakable dill pickle bite.
- Creamy and satisfying. Chickpeas, tahini, and olive oil blend into a smooth, scoopable hummus.
- Fresh and plant-forward. This vegan hummus recipe is packed with ingredients that feel good and taste even better.
- So many ways to use it. Serve it as a dip, spread it on a sandwich, or add it to bowls and snacks.
Pickles are one of those foods I never get tired of, and turning that love into a fresh, creamy hummus just felt right.
Let's talk texture and flavor.
This pickle hummus is creamy first, tangy second, and packed with dill flavor all the way through. Blending chickpeas with tahini, olive oil, garlic, and pickle brine creates a smooth base, while chopped dill pickles and fresh dill add that bright, briny pop that keeps every bite interesting.
What you'll need.
This short list of simple ingredients comes together to give dill pickle hummus its bold, creamy personality.
- Chickpeas: The base of the hummus, adding creaminess and plant-based protein.
- Tahini: Brings richness and helps everything blend smoothly.
- Dill pickles: The star ingredient that gives this hummus its signature flavor.
- Dill pickle brine: Adds tang and depth without needing extra salt.
- Fresh dill: Reinforces that classic dill pickle taste.
- Garlic: Adds savory balance to the brine.
- Lemon juice: Brightens the hummus and keeps it fresh.
- Olive oil: Creates a silky texture and rounds out the flavor.
- Celery salt: Enhances the pickle flavor.
- Onion powder: Adds subtle savory notes.
- Black pepper: Brings gentle heat and balance.
- Kosher salt: Only needed if the pickles don't provide enough saltiness.
If you're loving this dill pickle hummus, there's a good chance you'll enjoy some of my other hummus recipes too. Smoky Roasted Red Pepper Hummus brings a slightly smoky, subtly sweet flavor that's perfect for dipping or spreading, while Sun-Dried Tomato Hummus leans rich and savory with bold Mediterranean vibes. Both are easy, versatile options that make everyday snacking feel a little more exciting without extra effort.
Customize it your way.
Personal taste always wins, and this dill pickle hummus recipe is easy to play with. Want to mix it up? Try:
- Swap chickpeas for cannellini beans for a white bean version
- Add crushed red pepper for a little heat
- Blend in parsley for a more herb-forward spread
- Skip the olive oil and use extra aquafaba for a lighter option
Flexible dietary swaps.
Need to adjust dill pickle hummus for different dietary needs? A few simple swaps do the trick.
- Swap tahini for sunflower seed butter to make it sesame-free
- Use low-sodium chickpeas and less pickle brine for a lower-sodium option
- Skip olive oil and blend with extra aquafaba for an oil-free version
How to make dill pickle hummus.
This comes together quickly with just a food processor.
- Drain and rinse the chickpeas.
- Add the chickpeas, tahini, dill pickles, pickle juice, fresh dill, garlic, lemon juice, olive oil, and salt to a food processor.
- Blend until smooth and creamy, stopping to scrape down the sides as needed.
- Taste and adjust seasoning, then transfer to a bowl.
How to enjoy it.
This summer fresh dill pickle hummus is easy to serve in so many ways. For full recipe and details, see the recipe card below.
- Spread onto wraps or a sandwich
- Serve with fresh vegetables or crackers
- Add a dollop to grain bowls or salads
- Use as a creamy spread in place of mayo
Kori's tips.
- Whip the tahini with lemon juice first for the creamiest hummus
- Thin with aquafaba and pickle brine instead of water for more flavor
- Start light on the celery salt and add kosher salt only after tasting
FAQ's
Keep it in an airtight container in the refrigerator for up to 5 days.
Freezing isn't recommended, as the texture can change.
Yes. A few hours in the fridge helps the flavors meld.
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📖 The recipe.
Dill Pickle Hummus
Ingredients
- 15 ounce can chickpeas (drained, liquid reserved)
- ⅓ cup tahini (well stirred)
- ½ cup finely chopped dill pickles
- 2 to 3 tablespoons dill pickle brine (plus extra to taste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic (or ½ teaspoon garlic powder)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh dill (plus extra for garnish)
- ⅛ teaspoon celery salt (plus extra to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- Additional kosher salt only if needed
Instructions
- Add all of the ingredients to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Adjust the consistency with more pickle brine, reserved chickpea liquid, or water.
- Taste and adjust seasoning, then transfer to a bowl and garnish as desired.
Kori's Tips
Nutrition
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