We live for dill pickle hummus! If you love pickles, this recipe is for you: creamy homemade hummus flavored with dill, diced pickles, plenty of garlic and tahini, whipped until it’s smooth and spreadable. It’s tangy, savory and always a hit.
Pickle lovers unite!
This is my kind of game-day snack: a creamy hummus packed with dill relish, pickle juice, tahini and garlic, finished with diced pickles, whole chickpeas and fresh dill on top. Bright, tangy and irresistibly spreadable.
I’m a total pickle fiend—anything briny, vinegary or tangy makes me happy. Store-bought pickle hummus exists (Ithaca makes a tasty version), but I wanted to push the pickle flavor even further and make a hummus that’s unmistakably dill-forward.
Yes, I admit it: I’m the problem. But this dip is worth it.
What goes into this hummus:
Chickpeas, naturally
Generous tahini
Dill pickle relish
Dried dill
Garlic
Spices
And pickle juice—right from the jar
The pickle juice is the secret star. Some people drink it straight; I save it for hummus. It brightens the flavor and gives the dip that unmistakable pickle tang.
For extra-silky hummus, add ice water while blending. The combination of ice water and pickle juice makes this hummus exceptionally creamy, smooth and easy to spread or dip.
Tip: your hummus will reflect the pickles you choose. Use a pickle brand you love and taste as you go—add more salt, pickle juice or relish if you want a bolder flavor. Make it exactly how you like it.
It’s also fantastic on sandwiches, in wraps, on toast, or alongside chips, crackers and raw veggies. Versatile and addictive.
Can you even handle how delicious this looks?
Dill Pickle Hummus
Dill Pickle Hummus
Yield:
6
to 8
25 mins
25 mins
Pin Recipe
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
- Juice of ½ lemon
- 1 teaspoon dried dill
- Kosher salt and pepper, to taste
- 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 into a food processor (reserve about ¼ cup for topping). Pulse and blend until they begin to break down, then add the tahini and blend to combine.
- Add the garlic, pickle juice, relish, olive oil, dried dill, lemon juice, red pepper flakes and a big pinch of salt and pepper. Blend until smooth and creamy.
- With the processor running, stream in ice water a little at a time (start with ¼ cup) until the hummus is silky and spreadable. Taste and adjust seasoning—add more salt, pickle juice or relish if desired.
- Transfer to a bowl or plate. Drizzle with olive oil, top with the reserved chickpeas, chopped pickles and fresh dill. Serve immediately.
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I want to dive in!