Dill Pickle Hummus
Time
10 Min
Serves
8
Published August 14, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Today we are making the classic hummus with a twist. We’re using canned chickpeas, tahini, garlic, lemon juice which form the base of any good hummus, but adding pickles and pickle juice which adds amazing flavour. If you like pickles you will love this Dill Pickle Hummus. You do need a food processor to make this recipe.
I love hummus. It’ s a wonderful dip for veggies and an excellent spread for sandwiches. You can buy hummus in pretty much every grocery store, but making it yourself is quite simple (if you have a food processor) and much cheaper than buying in store. While hummus would be considered a healthy purchase at the grocery store, factory made hummus is usually made with preservatives and pro-inflammatory, not-so-heart soybean oil or canola oil. For good health, these oils should be avoided.
I hope you enjoy this beautiful hummus.
Gluten free, grain free, plant-based (vegan), healthy carbs, no sugar or bad fats.
For other great dip ideas, check out these other recipes:
Arugula & Pumpkin Seed Hummus (nut & dairy free)
Low Carb Carrot Roasted Hummus
Why you will LOVE this Dill Pickle Hummus
- A creative twist on the classic hummus- FULL of flavour!
- This hummus is creamy and tangy with a subtle hint of the dill pickle
- A tasty dip to eat with veggies or as a spread on a sandwich
- This hummus is easy to make, inexpensive and healthy.
- Gluten free, grain free, vegan/plant-based, sugar free, no refined carbs or oils
- Even kids will like this healthy recipe
How to Store Leftover Hummus?
Store leftovers in a tight glass container. Must be refrigerated. Should be eaten within a 5-7 days for best taste.
Dill Pickle Hummus
Equipment
-
1 food processor
Ingredients
- 1 can chickpeas (540 mL/19 oz) drained and rinsed
- 1/4 cup olive oil
- 1/4 cup runny tahini
- 3 tbsp lemon juice or juice of 1 lemon
- 1 clove garlic
- 1/2 tsp sea salt
- 1/2 cup dill pickles divided
- 1/4 cup dill pickle juice
- 3 tbsp fresh dill optional
Instructions
-
Using a food processor, add canned chickpeas, olive oil, tahini, lemon juice, garlic, sea salt, 1/4 cup dill pickles, dill pickle juice, dill (if using).
-
Process until smooth about 1 minute.
-
Garnish with the remaining 1/4 cup dill pickles, finely diced.
-
Roughly chop 1/4 cup of the dill pickles. Finely dice 1/4 cup of the dill pickle. Reserve the finely chopped pickle for the garnish.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.