This creamy Dill Pickle Hummus recipe is made for dill pickle lovers! It's salty, sour, and packed with fresh pickles and brine. Enjoy as a dip, appetizer, or creamy hummus spread. It's guaranteed to be one of your new favorite hummus flavors.
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This delicious homemade hummus recipe can be served just as you would serve classic hummus. It makes a delicious snack, sandwich spread, or tasty dip.
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🌟Why You'll Love this Recipe
- Fun variation. If you're a huge dill pickle fan, you'll love this spin on a classic hummus recipe. It's salty, sour, and contains the perfect amount of pickle brine to satisfy your taste buds!
- Better than Trader Joe's. Homemade hummus always beats store-bought hummus and this dill pickle hummus is no exception! It's made with fresh ingredients and is easy to customize for an even stronger pickle flavor. You won't need to buy store-bought dill pickle hummus again!
- Ready in 10 minutes. Making your own hummus does not need to be complicated. All you need is 6 simple ingredients and 10 minutes to make. It's the perfect quick and easy appetizer or afternoon snack recipe!
🥘Ingredients
- Chickpeas. Also known as garbanzo beans, this legume is the base of traditional hummus recipes. For convenience, I used a can of chickpeas, but feel free to cook your chickpeas from dried as well.
- Dill pickles. This dill pickle hummus is packed with ½ cup of pickles and cold pickle juice. This pickle brine replaces lemon juice in plain hummus recipes and is key for that tangy pickle flavor. You can even use your homemade refrigerator pickles.
- Olive oil. Just like in my Lemon Garlic Hummus and Cumin Turmeric Spiced Hummus, using a high-quality extra-virgin olive oil is essential to achieving the perfect smooth mouthfeel for this dill pickle dip.
- Chickpea water. This is simply the liquid in the can of chickpeas. When draining and rinsing your chickpeas or garbanzo beans, make sure to reserve this liquid to add to the rest of the ingredients.
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
Step 1: In the bowl of a food processor, add the drained and rinsed chickpeas, chopped dill pickles, garlic cloves, salt, extra virgin olive oil, and tahini (optional). Process for 30 seconds to combine.
Step 2: Pour in the reserved liquid in small increments. Pulse until the hummus is smooth in consistency. Taste the hummus and add additional salt as needed. Serve topped with chopped pickles and a drizzle of olive oil, or as desired.
💭Recipe FAQs
Tahini makes hummus smoother and creamier in consistency. For best results, use a high-quality tahini that is made from hulled sesame seeds. There should typically be no other ingredients included.
To make a smooth hummus with an extra creamy texture, it is important to use enough olive oil, tahini and chickpea water. These liquid ingredients are essential to thinning the hummus out and making it extra creamy.
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 into the hummus.
The main difference between dill pickles and sour pickles is the inclusion of dill weed. Dill pickles are also typically brined in a vinegar-based brine whereas sour pickles are typically brined without vinegar.
Yes, pickles are made from cucumbers. The most common cucumbers used to make dill pickles are Kirby or Persian cucumbers. These cucumbers are smaller, have few seeds and have a thin, tender skin.
👩🏻🍳Chef 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 food processor. It is easier to make smooth, fluffy hummus in a large 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.
🥗Serving
Top with additional chickpeas, flaky sea salt, fresh dill and even more chopped pickles.
Serve with your favorite pita bread, pita chips, tortilla chips, fresh veggies, or dill pickle spears. You can even try it spread on a hot dog or burger bun for a flavor variation!
If desired, serve alongside additional easy appetizers such as Air Fryer Chicken Sausage and Air Fryer Dry Rub Wings. Or, try this dill pickle hummus spread on a Juicy Chicken Burger or an Air Fryer Turkey Burger.
More Recipes You May Like
- Green Olive Tapenade7 Minutes
- Cumin Turmeric Spiced Hummus10 Minutes
- Spicy Avocado Black Bean Dip10 Minutes
- Garlic Hummus without Tahini5 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Dill Pickle Hummus
See the full post for extra tips and photos
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.
- Pour in the reserved liquid in small increments and pulse until the hummus is smooth in consistency.
- Taste and add more salt, if necessary. Serve topped with chopped pickles and a drizzle of olive oil.
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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.
KITCHEN TOOLS NEEDED
- 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