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.