Our dill pickle hummus will bring a breath of fresh air to your kitchen. The recipe combines the creamy taste of traditional hummus with the tangy, savory flavor of dill pickles. This unusual combination not only surprises, it also satisfies. If you’re in the mood for something new, you’ll love this spread.
Dill Pickle Hummus: A Spread That Surprises
Hummus is one of the most well-known dishes of the Middle East. The iconic spread originates from the Levant region, contemporary Lebanon, Israel, Palestine, and Syria. For centuries, families there have served it as part of mezze, a selection of small dishes eaten together.
Today, hummus has spread far beyond its original borders. In Europe and North America, it has become a staple in vegetarian and vegan kitchens. Even omnivores will find themselves reaching for this iconic spread and dipping just about everything in it!
Traditional hummus consists of chickpeas, tahini, lemon juice, garlic, salt, and olive oil. Today, we are adding a twist to it. As the name implies, our dill pickle hummus adds a special, although not-so secret, ingredient: dill pickles. While unexpected, we ask you to hear us out! Dill pickles give the dish a delicate, sour note and add a definitive edge to hummus’ signature freshness. While the pickle juice enhances the original recipe, dill and cumin add depth. The heart of our recipe is its unexpected flavor. While you know all the ingredients our dill pickle recipe calls for, dollars to doughnuts, you’ve never had them quite like this.
Our modern recipe is ideal for picnics, dinner with friends, or as a healthy snack between meals. Try it for yourself today!
Hummus is wonderfully versatile. Why not try our lemon hummus? We also have a few other refreshing and light goodies like our vegan chickpea “tuna” salad and watermelon and feta bites.
Dill Pickle Hummus
Ingredients
- 1 can (15 oz) chickpeas
- ⅓ cup dill pickles chopped
- 2½ tbsp olive oil
- 2 tbsp tahini
- 2 tbsp pickle juice
- 1 tbsp lemon juice
- 1½ tsp dried dill
- ¾ tsp garlic powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 pinch cumin
- 2-3 tbsp reserved aquafaba chickpea water
Instructions
- Drain the chickpeas, reserve the liquid and set it aside. Rinse the chickpeas thoroughly.
- Put all ingredients, including 2-3 tablespoons of the aquafaba, in a blender or food processor.
- Blend until completely smooth and well combined.
- If needed, add a bit more of the aquafaba, but use it sparingly: The hummus should be creamy, not runny.
- Pour the dill pickle hummus to an airtight container and store in the refrigerator.