Zesty and Creamy Dill Pickle Hummus Recipe

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Dill pickle hummus is the perfect combination of classic hummus ingredients with the addition of tangy briny dill pickles. It’s a creamy hummus that is, tangy, zesty and perfect for snacking or serving at parties.

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

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Hummus is a popular and tasty dip that originated in the Middle East. A typical classic base hummus recipe is made from chickpeas, tahini, olive oil, lemon juice and garlic. It’s it typically served with vegetables or pita bread, or crackers.

There are many variations of hummus that can be made by adding different ingredients to the base hummus recipe. And if you are a huge dill pickle fan, you will love this delicious dill pickle hummus.

Why you will🤍this recipe

It’s easy to make! It requires just a few simple ingredients, you can whip up a batch in a few minutes.
Versatile! Dill pickle hummus can be used in so many ways such as a dip, or sandwich spread.
Flavor! This is the tastiest hummus. The tangy briny tastes of the dill pickles adds a tangy pickle flavor.

an overhead view of dill pickle hummus ingredients

Here is what you will need

This is an overview of the ingredients and steps to make this delicious hummus recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.

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🛒Ingredients

Chickpeas
Garlic
Tahini
Lemon juice
Dill pickles
Pickle brine
Ground cumin
Fresh dill
Extra-virgin olive oil
Water

🥄Equipment

How to make this creamy dill pickle hummus recipe

Prepare the ingredients: roughly chop the dill pickles and garlic clove. Use a citrus juicer to extract the lemon juice from the lemon.

Step 1.

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

Step 2.

Add the chickpeas and extra virgin olive oil; and 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, pickle juice and blend while gradually adding water until creamy and fluffy.

Ingredient Notes and Substitutions

Chickpeas– These are the base ingredient of hummus, and for the sake of convenience, I like to used canned chickpeas. You can also use cooked dried and cooked chickpeas to make hummus.

White beans can also be substituted for chickpeas in hummus recipes.

Tahini – This is another key ingredient in hummus that helps create the creamy texture. It’s made from sesame seeds and blends perfectly with the other ingredients.

If you don’t like tahini, you can leave it out or use a mild tasting nut butter in its place such as cashew or almond butter. Hummus can also be made without tahini, however the flavor and texture will be different.

Fresh garlic – Garlic adds a ton of flavor to hummus, and I like to use fresh garlic whenever I can. If you don’t have fresh, you can also use chopped garlic in a jar 1/2 teaspoon for each clove of garlic.

Fresh Dill – Dill adds a refreshing flavor to this homemade hummus recipe. If you don’t have fresh dill available, it can be replaced with 1/4 to 1/2 teaspoon of dried dill.

How to store hummus

Hummus can be stored in the refrigerator in an airtight container for up to five days. Give refrigerated hummus a good stir before serving.

You can also freeze hummus for up to three months in an freezer-safe container. When you are ready to use the frozen hummus, thaw it in the refrigerator overnight and give it a good stir before serving.

Discard hummus that has been left out at room temperature for more than 2 hours to avoid foodborne illness.

overhead view of pickle hummus with slices veggies and crackers

Recipe variations

Change the spices and herbs Make this hummus recipe your own and play around with the spices and herbs. Try adding chopped chives, oregano or caraway seeds to enhance the flavor.

Spicy dill pickle hummus – Stir in up to a teaspoon (or more to taste) of red pepper flakes to spice up the hummus. You can also add 1/2 of a chopped jalapeno pepper to the hummus.

Change up the pickles – You can use any kind of of pickle that you like, even homemade pickles. Try sweet and spicy pickles, sweet pickles or even zucchini pickles for something different.

Lower sodium dill pickle hummus – For hummus that is lower in sodium, replace half of the pickle juice with water or lemon juice.

Close up of dill pickle hummus in a bowl

How to make the creamiest hummus

While it’s easy to make, getting the perfect texture of hummus can sometimes be tricky. Here are a few simple tricks that can help you to get the texture that you are looking for.

Add baking soda – If you are cooking the chickpeas, add a pinch of baking soda to the water with the chickpeas. Alternatively, you can soak canned chickpeas in water with a pinch of baking soda for 30 minutes before making the hummus. The only downside to this, is that you might have a slight taste of baking soda in your hummus.
Peel the chickpeas – Peeling the skins of chickpeas before making hummus can help to make it more creamy. I don’t bother doing so as it doesn’t seem to make a huge difference in texture and is quite time consuming.
Overcook the chickpeas – If the chickpeas are overcooked and soft, they will produce a smoother hummus.
Use ice or cold liquid – Adding cold liquid or ice helps to incorporate air into the mixture while it is being blended which results in a fluffy and smooth texture. In this recipe, I used cold pickle juice and did notice a slight improvement in texture.

Serving suggestions

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.

💡Tips

To keep hummus from becoming dry in the refrigerator, spread a thin layer of olive oil over the top of the hummus. Just before serving stir the olive oil into the hummus.
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.

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.