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Easy dill pickle hummus served in a white round crock and garnished with diced dill pickles and served with pita chips.

Dill Pickle Hummus

Creamy, tangy hummus made with real dill pickles, fresh dill, and pickle brine for bright flavor and fewer added salts. A fresh, herby spread for snacks, sandwiches, and bowls.
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Author Kori Butler
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer and Snack Recipes
Cuisine American
Servings 6
Calories 186 kcal

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.
    Adding ingredients to a blender to make creamy dill pickle hummus.
  • Taste and adjust seasoning, then transfer to a bowl and garnish as desired.
    Pouring out the creamy dill pickle hummus to a serving bowl and adding diced dill pickle to garnish the top.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Whip tahini with lemon first; thin with aquafaba (leftover drained liquid from the can of chickpeas) and brine (not water); start with ⅛ teaspoon celery salt and add kosher salt only if needed; scrape the bowl often; peel chickpeas if you want it ultra-smooth.
VARIATIONS: White bean version (swap chickpeas for cannellini); oil-light (skip oil and add 2 to 3 tablespoons aquafaba); no fresh dill (use 1 to 2 teaspoons dried dill); spicy (½ to 1 teaspoon crushed red pepper); extra-tangy (add up to 1 tablespoon more brine); herb-forward (blend in ½ cup parsley).
SERVING SUGGESTIONS: Scoop with cucumber, celery, bell pepper, and pita or almond-flour crackers; spread on turkey or veggie wraps; dollop on grain bowls; swap part of the mayo in potato salad for a tangy twist.

Nutrition

Calories: 186kcalCarbohydrates: 13gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 347mgPotassium: 186mgFiber: 4gSugar: 0.3gVitamin A: 42IUVitamin C: 3mgCalcium: 52mgIron: 2mg
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