Dill Pickle Hummus Recipe

Hummus is one of the best dips out there, and we love the fact that you can make it in many different ways. It's safe to say that traditional hummus and garlic hummus are among the most popular, but let us introduce you to dill pickle hummus, which is sure to be a new favorite. This recipe combines traditional hummus with a dill pickle twist that makes all of us pickle lovers' dreams come true. Recipe developer Miriam Hahn came up with this simple yet delicious hummus that would be great as a dip or spread on a sandwich.

"Hummus is one of my favorite things to have in the fridge, and I love making all variations of it. This recipe takes basic hummus to a new level with the dill flavor, and who doesn't love pickles?" Hahn says. "The flavor has a hint of sour pickles, but [it's] not overpowering. It is a familiar taste that people love. It is creamy and delicious." We love the sound of that.

Keep reading to find out how to make this delicious hummus.

Before you do anything else, you will need to compile a grocery list and head to the store. Check at home first for things you may already have. When you get to the store, start with a few cans of garbanzo beans. In the produce section, be sure to get minced garlic. The other main ingredients in this recipe are dill pickles and fresh dill. To add even more flavor, pick up some tahini and lemon to use for its juice.

Additionally, you will need olive oil, cumin, and salt. Last but not least, you may need water to thin out the hummus, but you can always get that from the tap.

There are plenty of reasons you should eat garbanzo beans (also known as chickpeas), and Hahn will be one of the first people to rave about their health benefits. Plain and simple — they're a no-brainer to eat. "Beans are one of the healthiest things we can eat. They are loaded with fiber and lots of vitamins and minerals," Hahn shares. "They are especially high in folate which, if you are low in, can [contribute to] depression. Beans also are also made up of resistant starch, which can have a dramatic effect on our gut bacteria." We love all of those reasons! 

Now that you have gotten all of the grocery shopping out of the way, it's time to start on the prep work. This is one of the easiest recipes you will make, as from start to finish, it takes just 5 minutes to whip together.

Begin by taking out your garbanzo beans. Open each can and place the beans in a colander. Run them under water to rinse and remove the excess juice. Set them to the side for a moment. 

Then, take out a cutting board and a sharp knife. Grab the garlic, pickles, and dill and chop them up. "For chopping, you can just do a rough chop since everything is going in the food processor for a thorough blend," Hahn shares. "I like to pre-chop them roughly, just so you don't end up with a large chunk of something that avoided the food processor blade somehow."

By the way, dill is also great for you! "​​Fresh dill, like all fresh herbs, offers many health benefits. First, they kick up the antioxidant count in whatever you are eating," Hahn shares. "Dill, in particular, is good for digestion, insomnia, and immunity. Plus, it is super easy to grow, so you always have it on hand!"

Once you finish all of the chopping and rinsing, you can grab a food processor to do the rest of the work. "If you don't have a food processor, you can use a blender, but you will need to use the tamper tool to get things moving since there is very little liquid," Hahn shares.

Place all of the ingredients into the food processor and blend until smooth. If you would like a thinner hummus, you can add 1-2 more tablespoons of water. That said, if you're using a larger lemon, you may not need to add more liquid.

After you remove the hummus from the blender, serve it in a bowl of your choice. "I love this hummus with veggies and crackers, but it is also great on a sandwich," Hahn suggests. "You just layer the hummus on toast and add cucumbers, tomatoes, lettuce, olives, and avocado for a deliciously healthy sandwich. It is also great in a wrap with roasted vegetables and fresh tomato. Or, of course, in a buddha bowl, something I make often."

This stuff is so good that we don't think you'll have any leftovers, but don't sweat it if you do. "Leftovers last a week in a sealed container," Hahn shares. We hope you loved this fun and creative recipe!