Dill Pickle Hummus
This creamy, flavorful, and slightly tangy hummus is a fun way to incorporate pickles into a healthy vegan snack!
- 1 15 ounce can chickpeas drained and rinsed
- 3 tbsp tahini
- 1/4 cup pickle juice
- 1 cup dill pickles chopped and divided
- 1 tbsp lemon juice
- 2 tbsp fresh dill chopped
- 1/2 tsp salt
- 1 clove garlic minced
- 1/4 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, 3/4 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