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Dill Pickle Hummus

Today we're making a chickpea hummus with dill pickles and pickles juice for extra flavour.
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Course: Snack
Cuisine: dairy free, gluten free, lebanese, plant based
Keyword: dill pickle hummus, Dr Stephanies Kitchen, hummus
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 246kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Serving: 0.5cup | Calories: 246kcal | Carbohydrates: 17.3g | Protein: 6.8g | Fat: 17.4g | Saturated Fat: 2.4g | Sodium: 451.2mg | Potassium: 213.7mg | Fiber: 5.9g | Sugar: 3.3g