This dill pickle hummus is tangy, briny and full of dill flavor — a perfect quick snack or appetizer for pickle lovers. Ready in about 10 minutes, it blends chickpeas, dill pickles, pickle juice and fresh dill into a creamy, savory dip.
Note: this post was originally published in 2020 and the instructions and photos were updated later.
I’m a big fan of dill pickles — I actually love them so much I’d happily eat them at breakfast. Hummus hasn’t always been my go-to, but this dill pickle version changed that: it’s bright, tangy, lightly salty and packed with fresh dill.
If you love dill pickles, this hummus is a must-try. It combines dill pickles, pickle juice and fresh dill for an unmistakably dill-forward dip. If you’re not a fan of dill, this particular recipe won’t be for you, since the dill is the star flavor here.
Ingredients
Ingredient notes
- Tahini: Tahini made from roasted sesame seeds has a deeper, nuttier flavor, but any tahini will work.
- Olive oil: Extra virgin olive oil adds more flavor; use it if you can, but regular olive oil is fine too.
- Pickle juice: Reserve liquid from the pickle jar for this recipe — it provides bright, briny acidity.
Step-by-step photos
Here’s a short guide to making dill pickle hummus, accompanied by photos of each stage.
1. Start by blending tahini, garlic and the pickle juice in a food processor until the mixture is light and fluffy. This step helps give the finished hummus a smoother, lighter texture.
2. Add the chickpeas, dill pickles, fresh dill and a small pinch of salt. Pulse to break down the ingredients, then blend until creamy, scraping the bowl as needed.
3. With the processor running, drizzle in the olive oil to emulsify the hummus and create a silky texture.
4. Taste and adjust seasonings: add a touch more salt or a splash more pickle juice if desired, but be careful—extra juice can thin the hummus.
Tips and tricks
- Salt carefully: Dill pickles and pickle juice add a lot of salt. Start with a small pinch and add more to taste. About ½ teaspoon of kosher salt is a typical amount, but it depends on your pickles and preference.
- Texture after chilling: The hummus firms up as it chills and often tastes even better the next day.
- Blending method: A food processor works well; a high-powered blender will also yield a smooth result. If the mixture is too thick in a blender, add a little water or extra olive oil.
Serving suggestions
- Garnish with chopped pickle pieces and sprigs of fresh dill to highlight the flavors and make a pretty presentation.
- Serve with pita, toasted bread, tortilla chips or fresh vegetables for dipping.
- For a fully pickle-themed board, offer rye or sourdough toast and cornichons, or pair with dill-pickle flavored chips.
- This hummus also makes a flavorful spread for sandwiches, wraps or grain bowls.
Recipe variations
Customize the hummus to suit your taste:
- Substitute dried dill (1–2 teaspoons) if you don’t have fresh dill on hand.
- Make it spicy by adding red pepper flakes or sliced fresh or pickled jalapeño.
- Boost savory depth with onion powder, garlic powder, paprika, sumac or everything bagel seasoning.
Storage instructions
- Refrigerate in an airtight container for 3–4 days.
- Freeze up to 3–4 months in an airtight container or a freezer bag; thaw in the refrigerator before serving and stir to recombine.
Recipe FAQs
Should I remove the skins from the chickpeas before blending?
Removing the loose outer skins from chickpeas can produce an ultra-smooth hummus, but it’s extra work and not strictly necessary. This recipe works well without peeling the beans.
Can I use dried chickpeas?
Yes. Use 1½ cups of cooked chickpeas if starting from dried beans. Cook and cool them before blending.
Can I use a blender instead of a food processor?
A high-powered blender will work and may yield an even smoother texture. If the mixture resists blending, add a little water or olive oil to help it combine.
Recipe
Dill Pickle Hummus
Hummus brightened with dill pickles and fresh dill — ready in about 10 minutes. Makes about 6 servings as a dip or spread.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: ~6 servings
- Method: food processor or blender
- Category: appetizer, snack
Ingredients
- ⅓ cup tahini
- ¼ cup dill pickle juice (from the jar)
- 1 clove garlic
- One 15-ounce can chickpeas, drained
- 3 dill pickle spears (or about 4–5 pickle slices, see notes)
- 2 tablespoons fresh dill, leaves only
- Salt, to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Add tahini, dill pickle juice and garlic to the bowl of a food processor and blend about 1 minute, until light and fluffy. Scrape the bowl if needed.
- Add chickpeas, dill pickles, fresh dill and a small pinch of salt. Pulse several times to break up the ingredients, then blend 1–2 minutes until smooth, scraping the bowl once if necessary.
- With the processor running, drizzle in the olive oil until incorporated and the hummus is silky.
- Taste and adjust with more salt or a tiny splash of pickle juice if needed. Avoid adding too much juice or the hummus may become too thin.
- Serve immediately or refrigerate for 3–4 days. The hummus will firm up as it chills and flavors will meld.
Notes
If you only have pickle slices, use about 4.5 ounces (127 grams) by weight. Start with a modest amount of salt — around ½ teaspoon kosher salt is a common baseline, but adjust to the saltiness of your pickles and your taste.
Nutrition (estimate)
- Calories per serving: 202
- Sodium: ~322 mg (varies by pickles)
- Fat: 12.5 g
- Carbohydrates: 17.2 g
- Fiber: 4.5 g
- Protein: 6.8 g
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If you try this dill pickle hummus, leave a note about how you served it or any tweaks you made — feedback is always welcome.