Our creamy Dill Pickle Hummus featuring canned chickpeas offers a zesty variation of the traditional hummus. Infused with fermented dill pickles, pickle brine, and the customary blend of chickpeas, lemon, garlic, and tahini, this effortless hummus recipe is crafted in a high-powered blender and effortlessly comes together within minutes.
Add chickpeas, lemon zest and juice, dill pickle, garlic, and salt to the container of a blender and blend until its a chunky consistency.
Pour in pickle juice and continue to blend for another 10-15 seconds.
Taste the hummus and add a little more pickle brine, 1 tablespoon at a time, if needed for creamier consistency. Use the tamper or scrape down the sides of your blender and continue to blend until completely smooth and creamy.
Dollop the hummus into a shallow bowl and using the back of a spoon or spatula spread it out into a circle. Top with a drizzle of olive oil, chopped dill pickles and finely chopped dill. Serve with pita bread, crackers or crunchy vegetables.
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Notes
Scroll up to view a visual walkthrough of the recipe.Pickles: We like deli-style fermented dill pickles, but vinegar-based dill pickles do give an extra dill pickle flavor.How to Make Spicy Dill Pickle Hummus: Simply add 1 tablespoon of pickled jalapenos along with the other ingredients. For even spicier replace some of the pickle brine with jalapeno brine.Equipment: This recipe is based on using a Vitamix Ascent Series A3500 (affiliate link) but you can use another high-powered blender or food processor. It may take a little longer and I recommend chopping the pickles and garlic for a creamy consistency.