Dill Pickle Hummus
This zesty homemade hummus is a pickle lovers' dream made with fresh dill and chopped dill pickles.
Servings 12
Calories 146kcal
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
Calories: 146kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 541mg | Potassium: 160mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg