This creamy Dill Pickle Hummus recipe is made for dill pickle lovers! Made with fresh pickles and pickle brine in just 10 minutes, it's salty, tangy, and ready to serve as a dip, appetizer, or sandwich spread.
If you're a dill pickle fan, you'll love this spin on the classic hummus recipe. It's salty, sour, and contains the perfect amount of pickle brine to satisfy your taste buds! Making your own hummus does not need to be complicated. All you need is 6 simple ingredients and 10 minutes to make. I have a whole collection of snack and appetizer recipes if you're always on the lookout for easy, crowd-pleasing options like this one.
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Ingredients
See the recipe card below for the remaining ingredients and quantities.
How to Make Dill Pickle Hummus
Step 1: In the bowl of a food processor, add the drained and rinsed chickpeas, chopped pickles, garlic, salt, olive oil, and tahini (optional). Process for 30 seconds to combine.
Step 2: Pour in the reserved liquid from the chickpeas in small increments. Pulse until the hummus is smooth. Taste and add additional salt as needed. Serve topped with chopped pickles and a drizzle of olive oil.
Sarah's Top Tips
- Peel the chickpeas. This is not essential, but if you'd like to make an even creamier, smoother hummus, peel the skins from the chickpeas.
- Add ice cubes for the creamiest hummus. Ice water can help make the texture and consistency of the hummus fluffier, almost like a whipped cream texture. If you'd like to test this technique, add a couple of ice cubes to the chickpea water before pouring it into the hummus.
- For a stronger dill flavor, add an extra ¼ teaspoon fresh dill or increase pickle juice to ⅔ cup. For less pickle intensity, reduce pickle juice to 2 tablespoons. It's the same kind of adjust-to-your-taste approach I use in my cumin and turmeric spiced hummus, where the spice level is totally flexible depending on who you're feeding.
Serving Suggestions
Top with additional chickpeas, flaky sea salt, fresh dill and even more chopped pickles. Serve it as a dip with pita chips, a spread on sandwiches, or alongside fresh vegetables.
Serve at your next party alongside my creamy white bean dip for an easy spread that covers everyone's snacking taste buds. Or, try a hummus platter with my 5-minute lemon garlic hummus and my spicy avocado black bean dip for a full dip spread that's always a hit at parties.
Storage
Freeze in ice cube trays for 2-3 months for single-serve snacks, or in a sealed container for up to 3 months. Thaw in the refrigerator overnight before serving.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Easy Dill Pickle Hummus (Ready in 10 Minutes)
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Ingredients
- 1 (15 ounce) can chickpeas or garbanzo beans, drained & rinsed (reserving the liquid)
- ½ cup roughly chopped dill pickles
- ¼ cup pickle juice
- 2 garlic cloves, peeled
- ¼-½ teaspoon salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tahini, optional
- ¼ cup reserved liquid from chickpeas
Instructions
- Add the chickpeas to a food processor or blender, along with the rest of the ingredients, aside from the reserved liquid. Blend for 30 seconds.1 (15 ounce) can chickpeas or garbanzo beans, ½ cup roughly chopped dill pickles, ¼ cup pickle juice, 2 garlic cloves, ¼-½ teaspoon salt, 2 tablespoons extra virgin olive oil, 1 tablespoon tahini
- Pour in the reserved liquid in small increments and pulse until the hummus is smooth in consistency.¼ cup reserved liquid from chickpeas
- Taste and add more salt, if necessary. Serve topped with chopped pickles and a drizzle of olive oil.
Sarah's Tips
- Peel the chickpeas - This is not essential, but if you'd like to make an even creamier, smoother hummus, peel the skins from the chickpeas. This process is tedious, but many people swear by it!
- Use a large cup food processor - It is easier to make smooth, fluffy hummus in a large cup food processor because there is enough room for the hummus to blend. Or if needed, try making the hummus in a high-speed blender with a tamper.
- Store in an airtight container. This hummus will keep best when stored in a tightly sealed container, preferably glass. Enjoy within 5 days.
Tools I Use for This Recipe
- Cutting board
- Can Opener
Rhonda Chambers says
Great and easy to follow — I’ll make it again! I used to buy this in grocery store but can’t find it. This is so much better