Dill Pickle Hummus
This hummus variation using dill pickles is a fun and flavorful way to jazz up a classic and will surely hook you in with its tangy creaminess!
Servings: 4
Calories: 372kcal
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
How to make homemade tahini: First, toast the seeds until fragrant, then blend them in a high-speed blender until smooth. Add a little oil if needed to help them blend.
- 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.
Nutrition
Calories: 372kcal | Carbohydrates: 37g | Protein: 16g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 913mg | Potassium: 472mg | Fiber: 11g | Sugar: 0.2g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 4mg
