Dill Pickle Hummus
This easy-to-make Dill Pickle Hummus recipe blends creamy chickpeas, garlic, tahini, dill pickles, and fresh herbs for an irresistibly tangy twist on the classic Middle Eastern dip. Perfect for parties or snacking with veggie sticks, pita chips, and more!
Got pickles? Perfect! This dill pickle hummus recipe takes the classic Middle Eastern dip to a whole new level by adding tangy dill pickles to creamy hummus made from blended chickpeas, tahini, and garlic.
Inspired by my obsession with Boar’s Head’s Dill Pickle Hummus, I set out to create my own version, and I’m proud to say this recipe perfectly captures that tangy, zesty dill pickle flavor we crave!
You can’t go wrong scooping it onto pita chips or chopped veggies like carrots, bell peppers, and cucumbers for an appetizer or healthy snack. I’ve even used it as a sandwich spread! Regardless, this dill pickle hummus is always a hit and a must-try for us pickle lovers. Enjoy!
Recipe highlights
- Unique flavor twist. This dip is a refreshing, tangy change-up from traditional savory hummus.
- Easy to make. This recipe comes together quickly in your food processor. Perfect when you need a last-minute yummy snack!
- Naturally vegan. It’s made with chickpeas, tahini, and pickles, all of which are plant-based!
- Versatile. This creamy, tangy dip pairs perfectly with a variety of dippers and even works as a gourmet sandwich spread!
- Homemade satisfaction. Inspired by a store-bought favorite, this homemade version lets you control the ingredients and pickle flavor intensity.
Ingredients you’ll need
- Canned chickpeas. Provide a creamy base packed with protein and fiber. Opt for low-sodium canned chickpeas, if preferred –or cook dried chickpeas from scratch (see FAQs).
- Garlic cloves. Add a pungent, savory flavor. Roasted garlic is also an option if you prefer a milder taste.
- Tahini. This sesame seed paste gives the hummus its rich, nutty flavor and creamy consistency.
- Dill pickles. Chopped, plus extra for garnish, add a tangy, crunchy element. Feel free to use bread-and-butter pickles if that’s what you prefer, but it will change the flavor profile.
- Water. Helps to achieve the desired consistency.
- Olive oil. Adds smoothness and richness to the hummus.
- White vinegar. The acidity helps balance the flavors. You can also use apple cider vinegar or lemon juice here.
- Dill pickle juice. Adds an extra tangy, zesty kick!
- Fresh dill. Gives the hummus a bright, herby flavor. If you don’t have fresh dill, you can use dried dill, but start with a smaller amount as it’s more concentrated. However, fresh is best!
- Turmeric. This spice is rich in phytonutrients and adds a gorgeous pop of color.
- Salt. Enhances all the flavors and brings everything together. Adjust to taste.
How to make dill pickle hummus
Step 1: Blend. In a food processor, blend the rinsed, drained chickpeas, garlic, tahini, pickles, water, olive oil, vinegar, pickle juice, fresh dill, turmeric, and salt until smooth, stopping to scrape down the sides a couple of times during the process.
Step 2: Chill. Cover the hummus and refrigerate it until ready to serve.
Step 3: Serve. Garnish with fresh dill, chopped pickles, and a drizzle of olive oil, and serve with your favorite dippers. Enjoy!
Recipe tips and FAQs
- Blend with care. Take time to blend the ingredients thoroughly, and don’t forget to stop to scrape down the sides a few times to ensure the creamiest results and even flavor throughout.
- Adjust consistency. If your hummus is too thick, add more water or pickle juice until you reach your desired consistency. If it’s too thin, blend in more chickpeas or tahini.
- Taste and adjust seasoning as needed. If you prefer a more intense pickle flavor, add more pickle juice or chopped pickles. For extra depth, try adding a dash of smoked paprika.
- Chill before serving. Plan to chill the hummus in the fridge for at least an hour to help the flavors meld together and enhance the overall taste. It will also thicken up slightly, making it perfect for dipping.
- Use refrigerator pickles. I highly recommend using a high-quality refrigerator pickle, like Grillo’s or Claussen. The brine has better flavor and is less salty than canned shelf-stable pickles.
Variations
- Spicy – Add a pinch of cayenne pepper, red pepper flakes, a dash of hot sauce, or blend in some chopped jalapeños for a fiery flavor kick.
- Avocado – Consider blending in half an avocado to enhance your hummus’s creamy, buttery flavor and nutritional profile.
- Greek yogurt – Blend in a few tablespoons to enhance the creaminess and tangy flavor. This variation also boosts the protein!
FAQ
Yes! To use dried chickpeas, soak them overnight in plenty of water. Drain and rinse them, then cook the chickpeas in fresh water until tender (about 1-2 hours). Once cooked and cooled, you can use them instead of canned chickpeas in this recipe.
If you don’t have tahini or if you have a sesame seed allergy, you can substitute it with sunflower seed butter or a bit of extra olive oil. Though they slightly alter the flavor, both options will help achieve a creamy texture.
While I encourage you to try this easy-to-make homemade recipe, dill pickle hummus is available at many grocery stores in the refrigerated deli or hummus section. If you can’t find it locally, check online food retailers.
Serving suggestions
First and foremost, don’t skip the garnishes! Fresh dill, chopped pickles, and a drizzle of olive oil not only add visual appeal but also boost the flavor and texture. Feel free to experiment with other toppings, like a sprinkle of paprika or a few crushed nuts for added crunch. As for dippers, choose from:
- Raw veggies – Like carrots, bell peppers, cucumbers, broccoli, cauliflower, cherry tomatoes, sugar snap peas, etc.
- Pita chips – You can make your own by cutting pita bread into triangles and baking them until golden.
- Crackers – I love the Naan crisps for hummus dipping. You can also enjoy this dip with whole grain or multi-seed crackers for a hearty, fiber-rich option.
- Grilled flatbread – Warm, grilled flatbread or naan is a great option for dipping. They even make mini Naan bread that’s perfect for hummus platters.
- Stuffed mini peppers – Simply cut them in half and stuff with a dollop of hummus.
- Stuffed egg whites- I love using this hummus to stuff hard-boiled egg whites. You can stir it in with the mashed yolk or save the yolks for another purpose and fill the whites with a scoop of hummus and top with a sprig of dill and paprika. It’s one of my favorite low-calorie high-protein snacks!
- Sandwich spread – Spread this on turkey, chicken, or veggie sandwiches or wraps for an extra layer of flavor.
Storing and freezing
Storing: Store leftover dill pickle hummus in an airtight container in the refrigerator for 5-7 days.
Freezing: Transfer to a freezer-safe, airtight container and keep frozen for up to 3 months. When ready to use, thaw it in the refrigerator overnight and give it a good stir before serving.
More easy party dip recipes
- Greek Yogurt Spinach Dip
- Whipped Feta Dip
- Caprese Dip
- Corn Relish Dip
- Buffalo Chicken Dip with Cottage Cheese
- Baked Jalapeno Artichoke Dip
- Avocado Yogurt Dip
- Paprika Hummus with Roasted Red Peppers
If you love this dill pickle-flavored hummus recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Dill Pickle Hummus
Equipment
- food processor
Ingredients
- 30 oz canned chickpeas rinsed and drained
- 2 large garlic cloves
- ½ cup tahini
- ½ cup dill pickles -chopped, plus extra for garnish
- 2 tbsp olive oil
- 2 tbsp white vinegar
- ⅓ cup dill pickle juice
- 3 tbsp chopped fresh dill -plus extra for garnish
- 2-3 tbsp water adjust for texture preference
- ½ tsp ground turmeric
- 1 tsp salt -adjust to taste (I usually add a bit more)
- *regular or smoked paprika makes an excellent optional garnish
Instructions
- In a food processor, blend drained chickpeas, garlic, tahini, pickles, olive oil, vinegar, pickle juice, fresh dill, water, turmeric, and salt until smooth. Scrape down the sides a couple of times during processing.
- Cover and chill until ready to serve. Before serving, garnish with fresh dill, chopped pickles, coarse salt, and a drizzle of olive oil.
- Serve with your favorite dippers.
Notes
- Add the water one tablespoon at a time until the desired texture is achieved. I use all 3 tablespoons.
- For more bold pickle flavor, swap the water for extra pickle juice.
- Don’t miss the “serving suggestions” section of the post for creative and delicious ways to use this dip!
- Use refrigerator pickles. I highly recommend using a high-quality refrigerator pickle, like Grillo’s or Claussen. The brine has better flavor and is less salty than canned shelf-stable pickles.
Nutrition
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