
Yield: 8
Dill Pickle Hummus

Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- ½ cup dill pickles
- ½ lemon, juice
- 2 tbsp tahini
- 2 tbsp pickle brine
- 1 tbsp fresh dill
- 1 garlic clove, minced
- ¼ cup olive oil
- Salt and pepper, to taste
Instructions
- Add the chickpeas, pickles, lemon juice, tahini, pickle brine, dill, and garlic to a food processor. Pulse until the chickpeas break down. While running the food processor, slowly drizzle in the olive oil and blend until smooth. Season with salt and pepper to taste.
- Serve immediately or store in the refrigerator for up to 5 days.
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