Dill Pickle Hummus
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.
Servings: 6
Ingredients
- 1 15-ounce can of chickpeas, drained and rinsed
- ¼ 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
- ¼ 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
- ½ cup cornichons (i.e., baby sour dill pickles), diced
Instructions
- 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.
Notes
*As written, this hummus is oil-free. If you find it to be too dry after processing, I recommend adding a generous drizzle of high-quality olive oil and processing again to incorporate.