Name: Quickie Dill Pickle Hummus
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 15 oz can of chickpeas (drained); ¾ cup dill pickles (chopped, plus more for garnish); 2 tbsp dill pickle juice; 2 garlic cloves (chopped; keep in mind the garlic will get stronger as it sits); ¼ cup tahini (make sure you stir it first ); 2 tbsp fresh dill (chopped, plus more for garnish); ½ tsp old bay seasoning; 1 lemon (a good squeeze of lemon juice, about 1 tbsp); 1 tbsp extra-virgin olive oil (plus more for drizzling; I opted for a spicy Jalapeno EVOO to add a little kick); 1 ice cube; kosher salt; freshly ground pepper

Quickie Dill Pickle Hummus

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Quickie Dill Pickle Hummus is a pickle lovers dream!

HOW QUICK IS QUICK?

This addicting snack comes together in just 7 minutes! That’s right, you can make this dip and still have time to pour a glass of vino and creep Netflix in under 10 minutes.

SHOULD I USE DRIED OR CANNED CHICKPEAS?

This recipe uses canned chickpeas for the sake of time but you could certainly use dried chickpeas. See my method for dried chickpeas in my Authentic Hummus Recipe.

This dip is a dill pickle lovers dream! The combo of dill pickles and their brine really ramp up the pickle flavor!

Old Bay Seasoning has a small but mighty presence in this recipe. It’s one of those spice blends you just need to have; TRUST ME!

This recipe uses canned chickpeas for a quick option but you can definitely use dried chickpeas.

Dill Pickle Hummus garnished with homemade dill pickles, extra-virgin olive oil, and fresh dill.

Quickie Dill Pickle Hummus

Sacha Hirschfeld

Quickie Dill Pickle Hummus is a pickle lovers dream! This addicting snack comes together in just 7 minutes! That's right, you can make this and still have time to pour a glass of vino and creep Netflix in under 10 minutes.

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Prep Time 2

Cook Time 5

Total Time 7

Course Appetizers

Cuisine American

Servings 4

Calories 230 kcal

Equipment

1 food processor
1 silicone spatula

Ingredients

15 oz can of chickpeas drained
¾ cup dill pickles chopped, plus more for garnish
2 tbsp dill pickle juice
2 garlic cloves chopped; keep in mind the garlic will get stronger as it sits
¼ cup tahini make sure you stir it first
2 tbsp fresh dill chopped, plus more for garnish
½ tsp old bay seasoning
1 lemon a good squeeze of lemon juice, about 1 tbsp
1 tbsp extra-virgin olive oil plus more for drizzling; I opted for a spicy Jalapeno EVOO to add a little kick
1 ice cube
kosher salt
freshly ground pepper

Instructions

Add all ingredients through extra-virgin olive oil and blend until smooth. Scrape down the sides using a silicone spatula. Add 1 ice cube and blend away. Check consistency; add another ice cube if the hummus needs to be thinned out.
Taste; add more lemon juice, salt, and pepper (if needed).
Transfer to a plate or shallow bowl and use a spoon to create swooshes. Top with diced dill pickles, a drizzle of extra-virgin olive oil, and a few pieces or torn dill.
Serve with raw veggies, warm pita, potato chips or tortilla chips.

Keyword Chickpeas, Dip, Easy, Make Ahead Recipe, Pantry Staples, Pickles, Quick, Snack, Spread