Equipment
- 1 Food processor
Ingredients
- 1 can chickpeas 19oz can
- ¼ cup tahini
- 8 mini dill pickles or about ½ cup chopped large dill pickles
- 3 tablespoon pickle juice
- 3 tablespoon olive oil
- 1 fresh lemon for juice ¼ cup fresh juice
- ½ teaspoon Kosher salt
- 2 tablespoon Fresh dill
Instructions
- Add the chickpeas, tahini, dill pickles, dill pickle juice, olive oil, lemon juice and salt to a food processor.
- Process on high until smooth. Takes about 3 minutes to get it really smooth.
- Pause every minute or so and scrape down the sides of the food processor if needed. Add fresh dill and process for a final minute.
- Remove hummus from processor into a serving container (if serving right away).
- Top with a drizzle of olive oil, lemon zest, chopped dill pickles and fresh chopped dill.
- For the best tasting dill pickle hummus, let it rest in the fridge for a couple hours before serving.
Notes
Yield: makes about 2 cups of hummus.
Store leftover hummus in an air tight container for 3 days in the fridge.
Nutrition information is approximate and for ⅓ cup of hummus.
Nutrition Facts
Dill Pickle Hummus
Amount per Serving
Calories
288
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Sodium
1015
mg
44
%
Potassium
433
mg
12
%
Carbohydrates
31
g
10
%
Fiber
9
g
38
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
194
IU
4
%
Vitamin C
13
mg
16
%
Calcium
112
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
288
Nutrition Facts