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This dill pickle hummus is a fun and flavorful way to jazz up a classic and will surely hook you in with its tangy creaminess! An easy, no-cook vegan dip made using simple ingredients in just minutes!
We love hummus! It is easy to make and is very versatile. You can use a traditional easy hummus recipe and simply add your favorite flavors like our roasted red pepper hummus or pistachio hummus. They are the quintessential dip for almost anything – bread (the easiest no knead bread), chips (like these air fryer tortilla chips), quick and easy vegan biscuits, veggies (like this veggie turkey platter) etc!
A Creamy and Tangy Hummus Recipe Using Dill Pickles
This time around, we are adding a delicious punch of tartness to hummus using Sucker Punch’s dill pickles. Their gourmet deli-style dill pickles have all the goodness of the classic but with a delightful kick of sourness and bold garlic flavor!
This recipe uses not just pickles, fresh dill, and garlic but the pickle juice as well. Aside from making it extra tasty, the juice is a great source of magnesium, calcium, and potassium. Add that to the fact that their products are all-natural, non-GMO, no added preservatives, and kosher-certified, you will have a heck of a hummus that is not only knockout delicious but nutritious too.
Ingredients and Alternatives
Sucker Punch dill pickles – You can buy them in jars or pouch snack packs and are available in various stores nationwide. You can use their store locator to know where to grab one quickly or order online.
How to Make Dill Pickle Hummus
Step 1: Add the ingredients (except the salt) to a food processor and process until smooth.
Step 2: Taste and add more salt or pickle juice if needed. Store in the fridge and enjoy chilled.
Helpful Tips
- Do not throw away the remaining garbanzo beans liquid. This is called aquafaba and is a great vegan egg replacement (read more about the best vegan egg replacers for baking) that you can use in baking.
- Simmer instead of peeling. Instead of peeling the chickpeas, you can just simmer them with baking soda for a few minutes to soften the peels. This is less laborious and will still give you a smooth and creamy mixture.
- Achieve the perfect consistency. Make the necessary adjustment when adding the chickpea water to the mixture until you achieve your desired consistency. In case you added too much, you can add more chickpea mush and tahini to thicken it.
- Serve with toppings. Top your hummus with chopped pickles, a drizzle of extra virgin olive oil, some pine nuts, and more fresh herbs (how to store fresh herbs to last).
- Add more flavor. Give your dill pickle hummus a spicy kick by adding red chili flakes or cayenne powder. You can also try Sucker Punch’s three-pepper or fiery spice garlic for more flavor variations.
How to Use Dill Pickle Hummus
- You can use this yummy dip with fresh vegetable sticks like carrots, cucumber, celery, and bell peppers. It also pairs well with chips, crackers, and biscuits.
- Add it to fresh salads (like this Mediterranean chickpea salad)and bowls.
- Use it when making sandwiches, wraps (like this easy hummus tortilla wrap), and as a base for this Mediterranean hummus pizza.
Storage Notes
Dill Pickle Hummus is perfect for making ahead because storing it overnight will help with the flavor department. Place the mixture in an airtight jar or container and place it in the fridge for up to 5 days.
You can also keep a batch in the freezer for future use! Place the hummus in a freezer-friendly container and keep it frozen for up to 3 months.
Thaw in the fridge overnight and let it come to room temperature before serving. Take note that it might be dry and grainy when thawed, but a good stir will help. You can also add a bit of water if needed.
Other Vegan Hummus Recipes to Consider….
Vegan Appetizers
Sweet Potato Hummus
Vegan Appetizers
Easy Beet Hummus
Vegan Appetizers
Edamame Hummus
Salads
Easy Hummus Dressing
If you tried this Dill Pickle Hummus recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Dill Pickle Hummus
Ingredients
- 2 (15-ounce) cans of garbanzo beans, drained and rinsed
- 2 small garlic cloves
- ½ cup of Sucker Punch dill pickles, plus more for garnish
- 3 tablespoons of fresh dill, chopped, plush more for garnish
- ½ cup of tahini
- Juice of lemon
- 1 tablespoon of chickpea water
- 3 tablespoons of pickle juice
- Salt to taste
Instructions
- Add the ingredients (except the salt) to a food processor and process until smooth.
- Taste and add more salt or pickle juice if needed.
- Store in the fridge and enjoy chilled.
Notes
- Do not throw away the remaining garbanzo beans liquid. This is called aquafaba and is a great vegan egg replacement that you can use in baking.
- Simmer instead of peeling. Instead of peeling the chickpeas, you can just simmer them with baking soda for a few minutes to soften the peels. This is less laborious and will still give you a smooth and creamy mixture.
- Achieve the perfect consistency. Make the necessary adjustment when adding the chickpea water to the mixture until you achieve your desired consistency. In case you added too much, you can add more chickpea mush and tahini to thicken it.
Was very pleased with the outcome! I did apply the baking soda simmer and the skin just melted away when I rinsed the beans. Amazing outcome, thrilling dill pickle and dill flavor. Will make and take many times!
Love to hear that!
🥒🥒🥒
I love pickles and dip them in hummus but this better ❤️
This pickle is something special!
I’ve never thought to use dill in hummus before, but this dill pickle hummus is so perfect!!
Right?! It makes it that much better!
Obsessed with this pickle hummus!!
Right?! So good!
So tasty!