This simple vegan dill pickle hummus requires just five ingredients (plus s + p). Chickpeas are blended until smooth along with pickle juice, tahini, garlic, salt, and pepper. Then, chopped dill pickles are folded into the mix. This tangy, zesty hummus is excellent slathered over crusty french bread.
Not too long ago, I had a conversation with a friend in which we realized we were two of the select few people in the world who love to drink pickle juice straight from the jar.
Any other pickle juice drinkers out there?
Something about that zippy, vinegary tang draws me in for actual sips (sometimes gulps) of the salty, briny, pickled liquid.
Clearly, I have a thing for pickles.
But for some reason, this recipe idea sat untouched on my “to test” list for nearly three years. I’m not sure why it took me this long to get around to it—you would have thought pregnancy would have given me the final kick of pickle inspiration—but regardless, the time has come and it was so worth the wait.
This dip combines everything I love about hummus (creamy, protein-packed, spreadable, simple) with everything I love about pickles (see above pickle-y adjectives—e.g., briny, tangy, zippy).
It’s good meets good in dip form.
To make it, you’ll need just five ingredients (plus a little salt and pepper):
Canned chickpeas (or freshly cooked if you’re feeling fancy).
To make this simple dill pickle hummus, you’ll add chickpeas to a food processor along with pickle juice, tahini, a clove of garlic, salt, and pepper.
To make a super smooth hummus, pop the chickpeas out of their skins one-by-one. This step adds about 10 minutes but is well worth the small hassle.
While the hummus base processes, dice a half cup of small dill pickles. I recommend using cornichons—their tiny size means their seeds are even tinier. Plus, they’re exceptionally tangy and lend a pickle flavor to the hummus that *POPS*. Alternatively, you can use baby dill pickles.
Once the pickles are diced, fold them into the hummus base. And that’s it.
I recommend serving this easy vegan hummus with sliced french bread, crackers, and veggie sticks!
Dill Pickle Hummus
- 1 15-ounce can of chickpeas, drained and rinsed
- 1/4 cup cornichon pickle juice (straight from the jar)
- 2–3 tablespoons runny/pourable tahini or more to taste
- 1–2 cloves garlic, smashed and roughly chopped, or more to taste
- 1/4 teaspoon sea salt or more to taste (will depend on the brand of cornichons you use as some are saltier than others)
- Freshly ground black pepper, to taste
- 1/2 cup cornichons (i.e., baby sour dill pickles), diced
- For extra creamy hummus, remove the skins from the chickpeas by "popping" them between your pointer finger and thumb. Discard the skins.
- Add the chickpeas, pickle juice, tahini, garlic, sea salt, and black pepper to a food processor. Process for 2–3 minutes or until completely smooth. (See note*)
- Transfer the hummus to a small bowl, and stir in the pickles.
- Serve alongside a snack pairing of your choice, and refrigerate leftovers.