We live for dill pickle hummus! If you love pickles, this one’s for you — a silky homemade hummus brightened with dill, diced pickles, plenty of garlic and tahini. Whipped until smooth and spreadable, it’s tangy, creamy and always a crowd-pleaser.
Pickle lovers unite!
This is my ideal game-day snack: creamy hummus loaded with dill relish, pickle juice, tahini and garlic, finished with diced pickles, a few whole chickpeas and fresh dill on top. The tang from the pickle brine really makes it sing.
I’m unapologetically obsessed with all things pickled — tangy, briny, vinegary flavors are my jam. I even love store-bought pickle hummus, but making it at home lets me dial up the pickle flavor even more.
If you’re a fellow pickle fan, you’ll get this: I’ll happily snack on pickles straight from the jar, but I also crave pickle-flavored foods. Turning that briny goodness into hummus is a total win.
What goes into this hummus:
- Chickpeas — the base of the hummus
- Plenty of tahini for creaminess
- Dill relish for texture and dill flavor
- Dried dill for extra herbiness
- Garlic for punch
- Seasonings to taste
- Pickle juice straight from the jar — that brine is the star
The pickle juice is my favorite element; it adds a bright, salty tang that transforms ordinary hummus into something addictive. I’m the kind of person who might drink the brine, but these days I reserve it for hummus.
To get an ultra-smooth hummus, I add ice water while blending. Combining ice water with pickle juice yields a silky, spreadable texture that’s perfect for dipping, spreading or slathering on sandwiches.
One important tip: the hummus will taste like the pickles you choose. Use pickles you love, and taste as you go — you may want to add more salt, pickle juice, or relish to get the balance you prefer. Make it exactly how you like it.
It’s great on sandwiches, in wraps, on toast, or served with chips, crackers and fresh vegetables. Versatile and full of flavor.
Can you even handle how good this looks?
Dill Pickle Hummus
Dill Pickle Hummus
6 to 8
25 mins
25 mins
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 in a food processor, reserving 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 generous pinch of salt and pepper. Blend until creamy.
- With the processor running, stream in ice water ¼ cup at a time until the hummus is smooth and silky. Taste and adjust seasoning — add more salt, relish or pickle juice if needed.
- Spread the hummus in a bowl or on a 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!