Go Back
+ servings
dill pickle hummus in a serving bowl garnished with cucumber slices

Dill Pickle Hummus

This creamy, flavorful, and slightly tangy hummus is a fun way to incorporate pickles into a healthy vegan snack!
Course Condiment, Snack
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 134kcal


  • blender or food processor


  • 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


  • 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.


  • 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.


Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 529mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg