Dill Pickle Hummus
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Full blog post is coming next week. In the meantime, the free printable recipe card is ready to go!
Dill Pickle Hummus
This creamy Dill Pickle Hummus is packed with tangy pickle flavor, fresh herbs, and smooth tahini. It’s the perfect dip for veggies, pita chips, or spreading on sandwiches. Bonus: it's naturally gluten-free and dairy-free!
Ingredients
Hummus
- 1 15 oz can chickpeas drained and rinsed
- 3 tbsp pickle brine I use Grillos
- 1 tbsp lemon juice
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 garlic cloves roughly chopped
- 1/2 tsp onion powder
- Salt and pepper to taste
- 3/4 cup dill pickles I use Grillos
- 1 tbsp fresh dill
- 1 ice cube
Garnish
- 1-2 tbsp fresh dill chopped
- 1-2 tbsp fresh dill chopped
- 1-2 tbsp fresh chives chopped
- 1 tbsp of olive oil and 2-3 tbsp of chopped pickles
- Pita chips or veggies for dipping
Instructions
- In a food processor or high-speed blender (like a Vitamix), combine the chickpeas, Grillo’s pickles, pickle brine, lemon juice, tahini, olive oil, garlic, and fresh dill. Drop in the ice cube before blending. This helps whip air into the hummus and gives it a light, fluffy texture.
- Blend on high until the hummus is creamy and smooth. Scrape down the sides as needed. If it’s too thick, you can add a splash more pickle brine or cold water to loosen it up.
- Taste and add salt and pepper as needed. Blend again briefly to combine.
- Transfer the hummus to a bowl. Drizzle with olive oil, then top with chopped pickles, fresh dill, and chives.
- Serve with pita chips or fresh veggies for dipping!
Notes
- A food processor works great, but a Vitamix or high-speed blender will make your hummus extra smooth and creamy.
- The ice cube helps keep the hummus light and fluffy by cooling it down and creating a whipped texture as it blends.
Nutrition
Serving: 1serving (1/4 cup)
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!
