Dill pickle hummus is a fun variation that’s super creamy and slightly tangy! Made with standard hummus ingredients plus dill pickles, brine, and garlic, it’s a flavorful vegan snack featuring pantry staples.
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If you love the flavor of pickles like I do, then you need to try them in hummus form! I was inspired to make this recipe after whipping up some refrigerator pickles using a cucumber from my backyard garden.
Since I made a few jars, there was definitely room to experiment with a pickle-flavored recipe and still have plenty pickles leftover to enjoy on their own. Then I remembered that Trader Joe’s makes a dill pickle hummus!
I still haven’t tried their version, but I was intrigued enough by the concept to try making my own. I figured I could serve it with sliced cucumbers to stay with the theme, too.
BOY am I glad that I gave dill pickle hummus a try! It’s my new favorite summer snack. The texture is super creamy (I’ll tell you how I got it that way later), and the flavor is slightly tangy but not overwhelming. Even if you don’t usually like pickles, you might like this recipe!
While we’re on the topic of pickles, let me plug my sister and brother-in-law’s company, Brine Street Picklery! If you live in the Philadelphia area, you have to check them out. While you’re at it, stop by their brick-and-mortar Liberty Kitchen, which was just awarded Philly Mag’s Best Hoagie.
How to Make Dill Pickle Hummus
Making hummus from scratch is incredibly easy. Simply blend together the chickpeas, tahini, lemon juice, olive oil, garlic, and salt. Of course, for this recipe, you will also add chopped dill pickles, pickle brine, and fresh dill to the mixture!
Expert Tips
- For extra creamy hummus, remove the outer “skins” from the chickpeas. To do this, place a chickpea in between two fingers and squeeze off the outer layer. I have heard this tip many times but didn’t actually try it until making this recipe. It really works!!
- Use a food processor or high-powered blender like a Vitamix for your dill pickle hummus.
- Feel free to increase or decrease the amount of brine you use, depending on how strong you want the pickle flavor to be. Since I used homemade refrigerator pickles, I added more brine than you would probably need if you use store-bought dill pickles (that likely have a much stronger brine).
- Leftovers will last for up to a week in an airtight container in the fridge.
What do you eat with dill pickle hummus?
Serve this dip with cucumber slices, other types of chopped raw veggies, and/or pita chips. You can also use dill pickle hummus as a spread on wraps or sandwiches.
More Healthy Dips
- Purple Carrot White Bean Hummus
- Caramelized Onion White Bean Dip
- Roasted Eggplant Red Pepper Dip
- Roasted Turnip Hummus
- Swiss Chard Stem and Beet Tahini Dip
- Pumpkin Black Bean Dip
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Dill Pickle Hummus
Equipment
- blender or food processor
Ingredients
- 1 15 ounce can chickpeas - drained and rinsed
- 3 tablespoon tahini
- ¼ cup pickle juice
- 1 cup dill pickles - chopped and divided
- 1 tablespoon lemon juice
- 2 tablespoon fresh dill - chopped
- ½ teaspoon salt
- 1 clove garlic - minced
- ¼ cup olive oil
Instructions
- For an extra creamy hummus, remove the "skins" from the chickpeas by placing each one between your fingers and squeezing off the outer layer. Add the prepared chickpeas to a high-powered blender or food processor. Add the tahini, pickle juice, ¾ cup of the chopped dill pickles, lemon juice, dill, salt, garlic, and olive oil.
- Pulse or blend until smooth, stopping to scrape down the sides as needed. If the hummus is too thick, add water, one tablespoon at a time, to thin. Taste and adjust seasonings as desired.
- Transfer the hummus to a serving platter and garnish with the rest of the chopped pickles and more fresh dill. Serve with cucumber slices, chopped veggies, and/or pita chips.
Notes
- Feel free to increase the amount of pickle juice you use for a stronger taste. If you are using homemade pickles, you will likely need to double the amount of juice you add to the hummus. Store-bought pickles tend to have a stronger brine.
- Leftovers will last for up to a week in an airtight container in the fridge.
Nutrition
Have a great week! – Lizzie
Anna
Super delicious. Shared the recipe with co-workers. Substituted dill paste for fresh dill.
Lizzie Streit, MS, RDN
Wonderful. I’m so glad you enjoyed it! I bet the dill paste worked great. Thanks for sharing!
Christine
This recipe is yummy. I did add more dill. It was a little thin in consistency.
Lizzie Streit, MS, RDN
Hi Christine, I’m so glad to hear you enjoyed it!!