Dill Pickle Hummus
We live for dill pickle hummus! If you're a pickle freak, this is for you. Creamy homemade hummus made with dill, diced pickles, lots of garlic and tahini. Whipped until smooth and spreadable! Tastes amazing, a huge hit every time.
Ingredients
- 2 (14 ounce) cans chickpeas, drained and rinsed
- ½ cup tahini
- 4 garlic cloves, minced
- ¼ cup dill pickle juice
- ⅓ cup dill relish
- ¼ cup olive oil
- ½ lemon, juiced
- 1 teaspoon dried dill
- kosher salt and pepper
- pinch crushed red pepper flakes
- ¼ to ½ cup ice water
- ½ cup diced dill pickles, for topping
- fresh dill, for topping
Instructions
- Place most of the chickpeas (I reserve about ¼ cup for topping) in a food processor and pulse and blend until they begin to break down. Add in the tahini and blend to combine.
- Add in the garlic, pickle juice, relish, olive oil, dill, lemon juice, red pepper flakes and a big pinch of salt and pepper. Blend until creamy.
- Blend in the ice water, streaming in ¼ cup at a time, until smooth and creamy. Taste and season the hummus as desired - more salt, pepper, even dill relish if you’d like.
- Spread in a bowl or on a plate. Top with a drizzle of olive oil, the reserved chickpeas, the chopped pickles and fresh dill. Serve immediately!
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