Dill Pickle Hummus – Trader Joe’s Copycat in 5 Minutes
Published May 28, 2025 Updated Jul 15, 2025
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Crunchy pickle lovers, this one is for you. In five quick minutes, a food processor turns chickpeas, pickle brine, and fresh dill into a tangy dill pickle hummus that tastes like the Trader Joe’s tub, only brighter and fresher. Grab pita chips or carrot sticks and whip up the pickle snack recipe everyone is talking about.
Why You’ll Love This Dill Pickle Hummus Recipe
If you’ve been following Healthy Little Peach for a while, y’all know how much we love dill pickles. This newest recipe is no exception! After dozens of tests, the aha moment came from dropping a single ice cube into the processor: the cold temp whips air into the blend, yielding deli-style fluff with no extra oil. You’ll get:
- Bold, briny payoff that rivals any store-bought dip.
- A 5-minute, no-cook method perfect for game day boards or a quick pickle chickpea dip fix.
- Naturally vegan, gluten-free, and high in plant protein.
- Built-in versatility for summer picnics, low-carb snacks, or viral TikTok spreads.
Love pickle flavors? Check out our pita and hummus butter board, creamy fried pickle dip, and zesty pickle de gallo for more dill-forward ideas.
Ingredients You’ll Need
- Chickpeas: classic hummus base that blends silky smooth.
- Pickle brine: the secret to that unmistakable zippy bite. Add more for extra pickle juice hummus tang.
- Dill pickles: chop a few for intense crunch and flavor.
- Tahini: brings nutty depth and helps emulsify.
- Fresh dill: layers bright herb notes and boosts that Trader Joe’s dill pickle hummus vibe.
- Garlic & lemon juice: sharpen flavors and balance salt.
- Olive oil: a drizzle improves mouthfeel without heaviness.
- Ice cube: keeps everything cool, so the hummus stays fluffy.
Step-by-Step: How to Make Dill Pickle Hummus
Step 1: Add chickpeas, chopped pickles, pickle brine, tahini, lemon juice, olive oil, garlic, dill, and one ice cube to a food processor.
Step 2: Blend on high for 60 seconds, scraping sides halfway, until completely smooth. Check thickness. Too thick? Pulse in another tablespoon of brine or cold water. Too thin? Toss in a spoonful of chickpeas and blend again. Season with salt and pepper, then pulse once more.
Step 3: Spoon into a shallow bowl, drizzle with olive oil, and top with more chopped pickles, fresh dill, and chives. Serve right away, or chill for up to five days.
Mac’s Pro Tip
Texture Fixes & Flavor Tweaks
- Runny hummus: Blend in 2 tablespoons mashed chickpeas or a teaspoon of chia seeds, then rest 10 minutes.
- Too salty: Stir in a squeeze of lemon or a splash of unsalted aquafaba to dilute.
- Not pickle-y enough: Fold in an extra tablespoon of chopped pickles for instant briny hummus punch.
- Oil-free option: Replace olive oil with chilled aquafaba for a lighter dill pickle dip with a vegan twist.
- High-protein upgrade: Swap half the chickpeas for white cannellini beans to create a high-protein dill dip that’s even creamier.
Dill Pickle Hummus FAQs
Store in an airtight container for up to 5 days. Stir before serving.
Yes. Freeze up to 2 months in a freezer-safe jar. Thaw overnight and re-blend for best texture.
Grillo’s or any refrigerated, garlic-dill spear delivers the clean, bright flavor that makes this copycat dill pickle dip pop.
At roughly 2 net carbs per two-tablespoon serving, it fits many low-carb plans, though traditional chickpeas are not zero-carb.
More Creamy Dip Recipes
- High-Protein French Onion Dip
- Hot Pepperoncini Dip
- Cheesy Crockpot Buffalo Chicken Dip
- High-Protein Jalapeño Ranch Dip
If you whip up this pickle snack recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Dill Pickle Hummus – Trader Joe’s Copycat in 5 Minutes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! Great summer time snack!
Thank you, Blair. So happy you enjoyed this recipe.