This creamy dill pickle hummus is the perfect salty snack that tastes just like an actual pickle. Sprinkle with fresh dill and a drizzle of olive oil for a delicious snack that will satisfy all pickle lovers!
Calling all dill pickle lovers! If you're a huge dill pickle fan this hummus is calling your name.
I've been obsessed with dill pickle hummus since it was released at Trader Joe's years ago. It has creamy, smooth texture and a tangy, salty and dill flavor that is reminiscent of dill pickles. Ithica Hummus also creates a great grillos pickle hummus.
You are going to love this homemade hummus recipe that tastes even better than the store bought version!
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Ingredients
This recipe contains the standard hummus ingredients with the addition of a few extra ingredients to add the dill flavor.
- Chickpeas (Garbanzo beans): 1 15 oz. can of high quality chickpeas, drained and rinsed.
- Baking Soda: This will help soften your chickpeas to make a creamier, smoother hummus. You will simmer your chickpeas with baking soda to break down the pectin in the chickpeas
- Dill Pickles: Choose your favorite brand of dill pickles. We will mainly use the actual pickle in this recipe but you can add some of the pickle juice in your hummus for an even stronger pickle flavor.
- Tahini: A high quality tahini is important to give the hummus a delicious flavor. I love this one. Make sure your tahini is well-mixed before using it in your hummus.
- Dill: You can use fresh dill weed or dried dill in this recipe. Remember 1 tablespoon of fresh minced herbs is equivalent to 1 teaspoon of dried.
- Lemon Juice: Will add a acidity to the hummus that balances well with the tahini.
- Two Cloves of Garlic: This balances the flavors of the lemon and dill pickles.
- Spices: Sea Salt, Cumin
How to Make Dill Pickle Hummus
- Add chickpeas with some baking soda in a medium saucepan over medium heat. Fill pot with water until chickpeas are covered. Bring to a gentle boil. Turn down to simmer and cover for 15 minutes.
- Meanwhile, in your food processor add your garlic and lemon juice and allow to neutralize for at least 5 minutes. This helps get rid of the bitterness of the garlic and will help the flavors meld together once blended.
- Chill some water with some ice cubes. Add in your tahini with cold water to the lemon juice and garlic. Blend for a few seconds until combined.
- Next add your softened and drained chickpeas, spices, and chopped dill pickles. Blend for a few minutes until it has a smooth and creamy texture. Add in a tablespoon of cold water if needed for desired consistency. Blend for extra time if needed to create the desired texture. Use rubber spatula to scrape down sides if needed.
- Spoon mixture into a bowl. Top with chopped dill and/or olive oil if needed. Sprinkle on even more chopped pickles if desired.
Substitutions/Variations
- Use other types of pickles such as sweet, sour, bread and butter, or kosher pickles
- Add in some of the pickle brine instead of the ice water for even more pickle flavor.
- Use your own homemade refrigerator pickles.
- Like it a little spicy? Add some red pepper flakes.
- Sprinkle sesame seeds on top for a pretty garnish and a little crunch.
- Drizzle with some extra-virgin olive oil on top.
Equipment:
- Medium saucepan
- Food processor
FAQ
The purpose of simmering your chickpeas with baking soda is to soften them to create a smooth hummus. It breaks down the outer pectin in the chickpeas. Trust me this makes a huge difference so don't skip this step!
I do not recommend substituting baking powder for the baking soda because it will not soften the chickpeas as effectively.
Yes, it's very similar to the flavor of Trader Joe's product. In fact, their hummus is what inspired this recipe!
The great part about making your own homemade hummus is that it doesn't have extra oil like store-bought hummus. Store-bought dill pickle hummus also has other preservatives and flavor additions such as citric acid and calcium chloride.
What to Eat With Dill Pickle Hummus
There are lots of great ways to enjoy this hummus!
As a dip with:
- Crackers
- Pretzels
- Fresh pita bread or pita chips
- Tortilla chips
- Fresh veggies such as sliced red pepper or carrots
As a spreadon:
- Sandwiches
- Veggie burger
- Wraps
Storage
- Store in the fridge for up to 7 days in an airtight container.
- I do not recommend freezing freezing hummus for later.
PRO TIPS
- Make sure to you cold ice water when blending your hummus. It helps create smooth and creamy hummus. It also will thin out the hummus so its not thick and chunky (although if you like that texture add less water).
- Don't skip softening the chickpeas in the baking soda! I promise this will make a huge difference in the creaminess of your hummus.
- Experiment with different pickle flavors- spicy, sour, bread & butter, German, etc. There's so many to choose from that could create a unique and fun variation of the original recipe.
- If you want an even stronger pickle flavor, consider adding a splash of the cold pickle juice instead of extra cold water.
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The Best Dill Pickle Hummus
Equipment
- 1 Medium saucepan
- 1 Food processor
Ingredients
- 1 15 oz can chickpeas drained and rinsed
- ½ tsp baking soda*
- 2 cloves garlic minced
- 1 small lemon juiced
- ¼ cup tahini
- 2 tablespoons cold water
- ½ cup dill pickles chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon dried dill or 1 tablespoon fresh chopped dill
Optional Toppings
- extra virgin olive oil
- fresh dill
Instructions
Soften your Chickpeas
- In a medium pot, add water and drained, rinsed chickpeas. Add enough water to cover the chickpeas so they are floating. Add in baking soda.1 15 oz can chickpeas, ½ teaspoon baking soda*
- Bring to gentle boil and then simmer, covered for 15 minutes.
- Meanwhile, in your food processor add your minced garlic and lemon juice and pulse for a moment. Allow to neutralize for at least 5 minutes.2 cloves garlic, 1 small lemon
- Add your tahini and cold water and blend until combined.¼ cup tahini, 2 tablespoons cold water
- Once your chickpeas are softened, drain and rinse them. Add them to your food processor with spices, and chopped dill pickles. Blend for a few minutes until smooth. Add in more cold water if desired for a smoother texture.½ cup dill pickles, ½ teaspoon salt, ½ teaspoon cumin, 1 teaspoon dried dill
- Top with chopped dill, olive oil, and more chopped pickles if desired.extra virgin olive oil, fresh dill
Notes
- The purpose of simmering your chickpeas with baking soda is to soften them to create a smoother hummus. Trust me, this makes a huge difference so don't skip this step!
- Make sure to you cold ice water when blending your hummus. It helps create smooth and creamy hummus. It also will thin out the hummus so its not thick and chunky (although if you like that texture add less water).
- Store in the fridge for up to 7 days in an air tight container.
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- Pita chips or bread
- Pretzels
- Chips
- Veggies like red pepper or carrots
Becca Freestone says
I am such a pickle lover, so HAD to recreate this recipe as soon as I saw it. Boy am I glad I did! Super easy recipe to follow and tasted insanely delicious. Tangy, creamy and fabulous. We've been snacking on it for days since! Can't wait to try more of Allie's recipes 😋