Dill Pickle Hummus – Easy, Tangy, Creamy Snack

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If you love pickles and hummus, this dill pickle hummus is about to become your new favorite. It’s a creamy, zesty mash-up of classic hummus with the bold, briny flavor of dill pickles. It’s quick to make, packed with flavor and the perfect snack for pickle lovers!

a picture of dill pickle hummus in a white bowl with slices of peppers and crackers

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What makes this hummus so good

Easy – All that you need are a few basic ingredients and a food processor.
Versatile – In addition to a dip, spread it on sandwiches or scoop it into a grain bowl.
Flavor – The tangy, garlicky, dill-packed flavor takes classic hummus to a new level.

Here is what you will need

an overhead view of dill pickle hummus ingredients with olive oil, lemon juice, garlic, ground cumin, chickpeas, tahini, dill, pickles

Ingredient List

Cooked (or canned) chickpeas or white beans
Garlic or garlic powder
Tahini
Lemon juice
Dill pickles
Pickle brine
Ground cumin
Fresh dill
Extra-virgin olive oil
Water

How to make creamy dill pickle hummus

Get everything ready: Chop up the dill pickles and garlic, and squeeze the juice from your lemon.

Dill pickle hummus step 1 add pickles, tahini and garlic

STEP 1: Place the chopped dill pickles, garlic, tahini, and lemon juice into the bowl of a food processor and blend into a paste.

Dill pickle hummus process step 2 add chickpeas to food processor

STEP 2: Add the chickpeas and extra virgin olive oil; blend until all of the ingredients are combined and crumbly.

last process step for hummus; blended in a blender

STEP 3: Add the chopped fresh dill, ground cumin, and pickle juice and blend while gradually adding water until creamy and fluffy.

Tips & Tricks

If your hummus is too thick, stir in a little water, pickle juice or lemon juice to thin it out.
If your hummus is too thin, gradually add a little more tahini or chickpeas. You can also place it in the refrigerator for an hour or two to thicken it.

How to store leftover hummus

Hummus stays fresh in the fridge for up to five days when stored in an airtight container; just give it a good stir before serving to bring back that creamy goodness.

You can also freeze hummus for up to three months; use a freezer-safe container, and when you are ready to enjoy it, thaw it overnight in the fridge and stir to bring back that creamy texture.

overhead view of pickle hummus with slices veggies and crackers

What to serve with hummus

Dill pickle hummus can be served with a variety of different foods which makes it a versatile dip for any occasion.

It tastes great with wedges of pita bread, pita chips, tortilla chips, crackers or veggies such as cucumbers, carrots and bell peppers. It also makes a great addition to a charcuterie board or served on top of sliced cucumbers for an easy appetizer.

Dill pickle hummus also tastes great as a spread on sandwiches, burgers or wraps to add a tangy flavor to your sandwich.

Close up of dill pickle hummus in a bowl

Easy ways to switch it up

A hummus recipe does not need to be followed to the letter. Here are some ways to riff on it:

Spices + Herbs – Try adding chopped chives, a sprinkle of oregano or even caraway seeds, or whatever you have in your spice drawer.
Spicy – If you love heat, add some red pepper flakes (start with 1/2 teaspoon and taste as you go. You can also add a half of a chopped jalapeno pepper for a fresh spicy kick.
Pickles – Dill pickles are classic, but any pickle will work. Try sweet, zucchini, spicy whatever type of pickle you have in your fridge.

How to get the creamiest hummus

Hummus is so easy to make, but getting that ultra-smooth texture is where things can get tricky. Luckily, there are a few simple tricks you can try.

Baking soda – If you are cooking chickpeas from scratch, toss in a pinch of baking soda while they simmer; it helps to soften the skins. If you are using canned chickpeas, soak them in hot water with a pinch of baking soda for 30 minutes.

Peel the chickpeas (or don’t) – Peeling chickpeas can make your hummus smoother, but it takes forever to peel those chickpeas, and the difference isn’t that noticeable. I tried peeling the chickpeas a few times, and to me, it was not worth the extra time.

Overcook the chickpeas – This is the most effective way to make creamy hummus! The softer the chickpeas are, the smoother the hummus will be. If they are falling apart a little, the hummus should turn out nice and smooth.

Use cold water or ice cubes – Adding something cold, like ice water or chilled pickle juice while blending helps whip air into the hummus and makes it extra light. I used cold pickle juice in this recipe and it definitely helped with texture.

Recipe FAQS

Can you make hummus in a blender?

You can make hummus in a blender, and even an immersion blender will work! Although a high speed blender will produce best results. Simply place the ingredients into a blender and blend until the mixture is smooth and creamy. You may have to blend the hummus for longer and add more water than the food processor method.

Is it necessary to peel the chickpeas for hummus?

It is not necessary to peel the chickpeas to make hummus. Some say that it makes a smoother hummus, but it doesn’t make a big difference to justify the amount of time spent removing the skin.