Description
Tantalize your taste buds with this delicious creamy dill pickle hummus recipe! Bursting with tangy flavour, it's ready in just 15 minutes—a perfect vegan snack to satisfy your cravings!
Ingredients
Scale
- 400g (15 oz) can chickpeas, rinsed
- 3 tablespoons tahini
- 2 garlic cloves
- 1/2 cup dill pickles, chopped
- 1/3 cup dill pickle juice
- 1 tablespoon fresh dill
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-3 ice cubes
Instructions
- Drain and rinse the chickpeas thoroughly.
- Add the chickpeas, dill pickles, tahini, garlic, fresh dill and seasonings (cumin, onion powder, salt, and black pepper) to a food processor and puree for 2-3 minutes, scraping down the sides of the bowl as needed.
- Slowly pour in the cold pickle juice into the food processor and continue to pureé until everything is smooth.
- Taste the hummus and adjust the seasoning if needed. Then, drop in an ice cube and blend again. The ice cube helps maintain the hummus's freshness and gives it a light, airy texture.
- Optionally serve topped with chopped pickles, sesame seeds, dill and drizzle with olive oil.
Notes
- Store leftovers covered for up to 5 days in the refrigerator.
- Prep Time: 5 minutes
- Category: Dip, snack
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 114
- Fat: 5.6g
- Saturated Fat: 0.7g
- Carbohydrates: 12.1g
- Fiber: 2.6g
- Protein: 4.6g