Dill Pickle Hummus Recipe
This Dill Hummus recipe offers a tangy twist on the classic Middle Eastern dip by incorporating chopped dill pickles and pickle juice, creating a creamy, flavorful spread perfect for sandwiches, wraps, or as a snack. It’s smooth, zesty, and easy to make in just 20 minutes using a food processor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Dip
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Pickle Mixture
- 1/2 cup chopped dill pickles
- 1/3 cup chilled pickle juice
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 3 – 4 large cloves garlic
- 1 – 2 tsp sea salt
- 1 – 2 tsp fresh dill (packed)
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
Other Ingredients
- 4 small ice cubes (or 2 large)
- 2 (15.5-oz) cans chickpeas (drained, rinsed, and patted dry)
Instructions
- Blend the tahini mix: Add the chopped dill pickles, chilled pickle juice, tahini, extra virgin olive oil, garlic cloves, sea salt, fresh dill, ground black pepper, and ground cumin to a food processor. Process these ingredients until the mixture is smooth and well combined, creating the flavorful base of the hummus.
- Finish the hummus: Add the drained and rinsed chickpeas along with the ice cubes to the food processor. Puree the mixture for 5-7 minutes, stopping occasionally to scrape down the sides to ensure an even and creamy texture. The extended blending is key to achieving the signature smoothness of this hummus.
- Adjust as needed: If the hummus mixture seems too thick or the food processor struggles to blend, add an extra tablespoon or two of water to help loosen it. Taste the hummus and adjust seasoning by adding more salt, dill, or spices as preferred to suit your taste.
- Serve: Transfer the dill pickle hummus to a serving bowl and garnish with sliced pickles, a sprinkle of fresh dill, crushed red pepper flakes, or freshly ground black pepper. Enjoy it as a spread for sandwiches and wraps or as a delicious snack or party appetizer.
- Store: Place leftover hummus in a well-sealed airtight container and refrigerate for 5-7 days. For longer storage, freeze portions in silicone trays for up to 12 weeks for easy defrosting and use.
Notes
- Using ice cubes helps create a creamier texture by chilling the mixture during blending.
- Adjust the amount of sea salt and dill according to your preference for tanginess and herb flavor.
- For an even smoother consistency, blend longer, scraping down the bowl frequently.
- Store hummus properly in airtight containers to maintain freshness and prevent odors in the fridge.
- This hummus pairs well with fresh vegetables, pita bread, or as a sandwich spread.
Find it online: https://yumntasty.com/dill-pickle-hummus-recipe/
