Pickled Dill Hummus
This dill pickle hummus combines bright pickle tang with creamy chickpeas for a quick, addictive dip that's perfect for snacking or as a sandwich spread.
My first time making dill hummus I was skeptical — pickles in hummus sounded odd — but the briny zip from the pickles and pickle juice transforms the classic into something addictive. It’s a great quick dip to whip up when friends swing by, a tangy sandwich spread for busy lunches, or a clever way to upgrade veggie platters. I even slather it on grilled flatbread and use leftovers with tacos for a tang-forward twist; it pairs surprisingly well with richer things like cheesy quesadillas too, so try it with something hearty like cheesy ground beef taco quesadillas for a flavor contrast.
Why you’ll love this dish
This dill pickle hummus stitches bright pickle tang into creamy chickpeas. It’s faster than making traditional hummus from scratch because you rely on canned chickpeas and a blitz in the food processor — perfect for weeknight snacking, potlucks, or prepping a fast lunch. The dill + pickle combo feels playful but familiar, so kids and adults tend to like it. It’s also budget-friendly, dairy-free, and naturally vegan.
This recipe is particularly good when you want to:
- Cut through rich foods (think fries, grilled meats, or fried quesadillas).
- Make a distinctive party dip that’s different from typical hummus.
- Batch-prep spreads that freeze and portion easily.
How this recipe comes together
- Make a tahini base by blending pickle, oil, garlic, dill, and seasonings until silky.
- Add chickpeas and a couple of ice cubes to cool and loosen the mixture.
- Puree 5–7 minutes, scraping sides, until fully smooth and luxuriously creamy.
- Taste and adjust salt, dill, or pickle juice; serve chilled or at room temperature.
This quick overview sets expectations: it’s mostly processor time, not hands-on work.
What you’ll need
- 1/2 cup chopped dill pickles (use crunchy dill pickles)
- 1/3 cup chilled pickle juice
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil (substitute light olive oil for milder flavor)
- 3–4 large cloves garlic (adjust to taste)
- 1–2 tsp sea salt (start with 1 tsp)
- 1–2 tsp fresh dill, packed (or 1/2 tsp dried dill)
- 1/2 tsp ground black pepper
- 1/4 tsp ground cumin
- 4 small ice cubes (or 2 large)
- 2 (15.5-oz) cans chickpeas, drained, rinsed, and patted dry
Notes/substitutions:
- Tahini: for a nuttier hummus use toasted sesame tahini; for oil-free, omit the olive oil and add extra pickle juice or a touch of water (see FAQs).
- Pickles: Kosher dill pickles give the best balance; sweet pickles will change the flavor profile.
Step-by-step instructions
- Prep: Drain and rinse the chickpeas well. Pat them dry with paper towels to reduce excess liquid. Chop pickles.
- Make the tahini mix: Add the chopped dill pickles, chilled pickle juice, tahini, olive oil, garlic, sea salt, fresh dill, black pepper, and cumin to a food processor. Process until very smooth, about 45–60 seconds.
- Finish the hummus: Add the drained chickpeas and the ice cubes to the tahini mix. Puree for 5–7 minutes, stopping occasionally to scrape the sides and press everything down. Do at least 5 minutes to reach the creamiest texture.
- Adjust texture: If the processor struggles, add 1–2 tablespoons of water at a time until it moves easily. If it’s too thin, pulse in a few more chickpeas.
- Taste and season: Add more salt, dill, or pickle juice to taste. A little extra pickle juice brightens it; additional dill deepens the herbaceous note.
- Serve or store: Transfer to a bowl and garnish, or store as directed below.
Keep sentences short and actions clear so the steps are easy to follow while you’re at the counter.
01Ingredients
For the Hummus
02Method
- Preparation
- Make the Tahini Mix
- Finish the Hummus
- Taste and Season
- Serve or Store
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0 OF 6 DONE03Recipe notes
- 01Serve with pita chips, as a sandwich spread, or as a party dip. Store in the refrigerator and can be frozen for up to 12 weeks. Use ice cubes for lighter, creamier texture.
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Best ways to enjoy it
- As a dip: serve with pita chips, toasted flatbread, or crisp veggies. A drizzle of olive oil and chopped pickles on top makes it look restaurant-ready.
- Sandwich spread: smear on wraps, bagels, or between slices of rye for a tangy lift.
- Party idea: top with sliced pickles, fresh dill, and crushed red pepper flakes. Serve alongside smoked meats as a bright contrast.
- Pairing: try it with a crisp cucumber salad for freshness — it works nicely next to a simple cucumber dill salad.
Presentation tip: serve in a shallow bowl and create a swirl to hold garnishes and olive oil.
Storage and reheating tips
Refrigerate: Store in an airtight container for 5–7 days. Press a piece of plastic wrap directly on the surface to reduce oxidation.
Freeze: Spoon into 1–2 cup silicone trays or freezer-safe containers and freeze up to 12 weeks. Thaw overnight in the fridge.
Safety: Keep hummus chilled and discard if left at room temperature for more than 2 hours. Re-whip slightly with a splash of water or olive oil after thawing to refresh texture.
Creative twists
- Smoky dill: add 1/2 tsp smoked paprika for a smoky back note.
- Extra-herby: blitz in parsley or chives along with the dill for a fresher green flavor.
- Heat: stir in a spoonful of harissa or cayenne for a spicy version.
- Veg-forward: blend in roasted carrot or beet purée for color and a sweet counterpoint (see similar ideas like the Roasted Carrot and Dill Hummus – Oh She Glows for inspiration).
- Low-fat or oil-free: replace olive oil with extra pickle juice and a tablespoon of aquafaba (chickpea liquid) for a lighter plate.
Your questions answered
How long does it take from start to finish?
A: Active hands-on time is about 10–15 minutes. Processor time (blending) is an additional 5–7 minutes. Plan roughly 20–25 minutes total.
Can I use fresh lemon instead of pickle juice?
A: You can, but it changes the flavor. Pickle juice brings both acidity and brine; lemon adds brightness without saltiness. If using lemon, add 1–2 tsp lemon juice and another 1/4–1/2 tsp salt to mimic the briny balance.
How do I make it extra-smooth without a high-powered blender?
A: Use the longest puree time your machine will allow, scrape and pulse frequently, and add a tablespoon of warm water or aquafaba to loosen if needed. Alternatively, remove skins from a portion of chickpeas before blending (time-consuming but effective).
Is it safe to freeze hummus?
A: Yes. Freeze in airtight containers or silicone trays for up to 12 weeks. Expect slight texture changes; re-whip and add a splash of water or oil after thawing to restore creaminess.
Can I use fresh dill instead of dried?
A: Fresh dill is preferable for brightness. If using dried, use about 1/3 of the amount called for and add more to taste.
Conclusion
If you love tangy, herb-forward spreads, this dill pickle hummus is an easy, crowd-pleasing recipe to add to your rotation. For more ideas, check out Roasted Carrot and Dill Hummus – Oh She Glows and my Mediterranean Lemon-Dill Chicken Bowls.
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