Dill Pickle Hummus

Dill Pickle Hummus brings plenty of bright, briny flavor to the familiar richness of homemade hummus. Chickpeas and tahini create the smooth base, while dill pickle brine, fresh dill, garlic, and Dijon make every scoop lively and savory.

A portion of the chopped pickles blends directly into the hummus, so the flavor runs through every bite. The rest is folded in at the end for little bursts of fresh pickle crunch. Meanwhile, a small amount of ice water helps the mixture become light and creamy without watering it down.

Serve this easy hummus with pita chips, crackers, cucumbers, carrots, or toasted bread. It also makes a flavorful spread for sandwiches, wraps, and veggie burgers. Finished with olive oil, fresh dill, and a few chopped pickles, it feels special enough for sharing but simple enough for everyday snacking.

Recipe Yield: 6 servings, about 2¼ cups

INGREDIENTS

1 (15 oz) can chickpeas, drained and rinsed
⅓ cup well-stirred tahini
¼ cup dill pickle brine
1 tbsp fresh lemon juice
1 small garlic clove, roughly chopped
1 tsp Dijon mustard
½ tsp onion powder
½ cup finely chopped dill pickles, divided
2 tbsp extra-virgin olive oil, plus more for serving
2 tbsp chopped fresh dill, plus more for serving
¼ tsp freshly ground black pepper
⅛ tsp kosher salt, plus more if needed
1–2 tbsp ice water, as needed
Pinch red pepper flakes, optional

INSTRUCTIONS

1. Whip the tahini base:
Add the tahini, pickle brine, lemon juice, garlic, Dijon, and onion powder to a food processor. Process for 45–60 seconds until pale and creamy.

2. Blend the hummus:
Add the chickpeas, half of the chopped pickles, olive oil, fresh dill, black pepper, and salt. Process for 2–3 minutes, stopping once or twice to scrape down the bowl.

3. Adjust the texture:
With the processor running, drizzle in 1 tbsp ice water. Blend for another 30 seconds, adding the remaining tablespoon only if the hummus still feels too thick.

4. Add the pickle crunch:
Fold in most of the remaining chopped pickles, reserving a small spoonful for serving. Taste and add another small splash of pickle brine or pinch of salt only if needed.

5. Serve:
Spoon the hummus into a shallow bowl and make a few natural swirls across the surface. Finish with olive oil, fresh dill, the reserved pickles, and red pepper flakes, if using.

Helpful Tips to Perfect This Recipe

• Use pickles you already enjoy: The flavor of the pickles and their brine comes through clearly, so choose crisp, savory dill pickles rather than sweet or bread-and-butter pickles.
• Keep juicy pickles under control: If the chopped pickles are dripping with brine, drain them briefly before measuring. This preserves their crunch and prevents the finished hummus from becoming watery.
• Blend longer than expected: Let the food processor run for the full 2–3 minutes. The chickpeas gradually become much smoother, and the tahini helps create a lighter, creamier consistency.
• Add the water gradually: Begin with only 1 tbsp ice water. Different tahini brands vary in thickness, so the hummus may not need the full amount.
• Let the flavors settle: The hummus is delicious immediately, but chilling it for 30–60 minutes gives the garlic, dill, and pickle flavors time to blend more evenly.