A twist on classic hummus, this creamy Dill Pickle Hummus recipe is made with only a few ingredients and ready in no time! It's perfect as an afternoon snack or as a tasty dip while watching the big game!
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Hummus is one of my kid's favorite things. They love having it for snack at school or in the afternoon. Store-bought hummus can be very expensive, have some strange ingredients in it, and comes in very small containers. For those reasons, you will always find homemade hummus in my fridge!
To change things up, I am always looking to try a new fun variation in my hummus. First up, this creamy dill pickle hummus that is loaded with cold pickle juice, chopped dill pickles, and a little bit of fresh dill. It is so delicious! If you've ever had the dill pickle hummus at Trader Joe, or you have any dill pickle lovers in your family, you are going to love this one!
What is Hummus?
Hummus has been around for centuries. It is a Middle Eastern dish that was traditionally served with pita bread. Chickpeas were one of the first legumes ever harvested. People tried to use them however they could back then.
Originally combined with lemon juice and olive oil, over the years it has morphed into the hummus we know today. Now, you can find hummus in just about every supermarket in every different flavor, including chocolate!
Ingredients You'll Need
- Garbanzo beans, aka chick peas. Two cans of your favorite brand.
- Dill Pickles. I like the little gherkins because they are crunchy, but whatever dill pickles are you favorite will work. You will need both the pickle and the pickle brine. Make sure the pickle flavor is dill, we don't want bread and butter or spicy pickles for this recipe.
- Garlic clove. For just a little spice.
- Tahini. A classic ingredient in hummus.
- Lemon juice. To brighten up the heaviness of the chick peas.
- Fresh dill. This is the key ingredient in my opinion. There's nothing like fresh herbs and fresh dill weed pumps up the dill flavor in this hummus!
What is Tahini?
Tahini is roasted and then ground sesame seeds. It helps this homemade hummus recipe get extra creamy and it also gives the hummus it's classic flavor. Tahini can be expensive in the grocery stores or online, but we are only using a little for this recipe.
Equipment You'll Need
How to Make Dill Pickle Hummus
Drain the liquid from the chick peas and add the drained chick peas to the food processor.
Add the rest of the ingredients. Close the food processor and turn it on. Combine the ingredients until the hummus has reached the consistency you like. For a smoother hummus, give the food processor a little extra time. Taste the hummus and season with more salt and pepper if needed.
Allow this delicious dill pickle hummus to chill in the refrigerator before serving.
How to Serve Dill Pickle Hummus
This creamy hummus is great on a crudité platter or a big tray with fresh veggies. I've got lots of different ideas for what to dip in hummus! Here are some ingredients to include! Garnish the hummus with even more chopped pickles and chopped dill and just a drizzle of extra virgin olive oil.
- Pita chips
- Baby Carrot sticks
- Baked tortilla chips
- Celery sticks
- Sliced cucumbers
- Sliced red bell peppers
Frequently Asked Questions
After the hummus is as creamy as you would like it, store it in an airtight container or in a mason jar for up to 5 days.
Yes! You will want to use just a portion of the amount of dry dill. Dry herbs tend to be more potent than fresh herbs, so use only 1 teaspoon of dry dill instead of 2 tablespoons of fresh dill.
Yes! Tahini is a class ingredient in hummus, but if you do not have it no worries. I often make hummus without tahini if I am in a pinch. Simply extra-virgin olive oil instead of tahini.
Yes, but you will need to cook them first. You can follow my Instant Pot Hummus recipe and when you are ready to puree the hummus, add the rest of the ingredients. Canned chick peas are easier, but dry chick peas are definitely cheaper and work just the same.
To get the creamiest hummus, you need to get rid of the outer layer of skin on the individual chick peas. This can be a pain, but to do it, drain the cans of chick peas and then spread them out on a clean kitchen towel. Hand remove the skins and discard them. Then place the chick peas into the food processor.
Yes! Believe it or not you can! Make sure you use an airtight, freezer safe container and freeze the hummus for up to 3 months. To defrost, simply place the hummus container in the refrigerator until it completely defrosts, about 24 hours.
More Dip Recipes
- Italian Meatball Sub Dip
- Instant Pot Buffalo Chicken Dip
- Baked Clam Dip
- Cranberry Jalapeno Dip
- Whipped Feta with Honey
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Creamy Dill Pickle Hummus Recipe
- 2 cans Chick Peas 15 ounces
- ½ cup Tahini
- ½ cup Chopped Dill Pickles
- ¼ cup Dill Pickle Juice
- 1 Lemon Juiced
- 2 Garlic Cloves Roughly chopped
- 2 tablespoon Fresh Dill
- Salt and Pepper to taste
- Drain the chick peas and add them to the food processor.
- Add the remaining ingredients to the food processor.
- Turn the food processor on high speed and blend until the hummus is the consistency you desire, about 1 minute. Season with salt and pepper to taste.
- Allow the hummus to chill in the refrigerator for at least an hour before serving.
- To get an even creamier hummus, remove each of the skins from the individual chick peas.
- Keep leftover hummus in an airtight container in the refrigerator for up to 5 days.
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