If you can’t get enough of that tangy, briny pickle flavour, this Dill Pickle Hummus is for you. It’s smooth, garlicky, and loaded with fresh dill and zesty pickle goodness in every single bite!
Have you ever met someone who kinda likes pickles but kinda doesn’t? You know, someone who’s on the fence about them?! Yeah, me either. That’s because those kinds of people do not exist (and I swear by it!!!). Like olives, pickles are one of those LOVE ‘EM or HATE ‘EM type deals—there’s no in-between.
Now, I know you’re sitting there trying to rattle off all the pickle lovers and haters in your life (because, is it just me, or do the haters ALWAYS make it known???). And well, just do me a favour, okay? Share this dill pickle hummus recipe with ALL of those pickle lovers because they are about to lose their minds over this one. Creamy, tangy, and packed with that signature dill pickle punch, this hummus is next-level addictive.
It’s got everything a pickle lover could ever want—briny goodness, fresh dill, crunchy chopped pickles scattered throughout, and just the right amount of tang to keep you coming back for more. This pickle hummus is so good, even the pickle haters might sneak a bite (though they’ll never admit it).
You can spread it on sandwiches, dunk your favourite veggies, or just grab a spoon—no judgment here! However you want to enjoy this dill pickle hummus, just know it’s not gonna last long. So maybe go ahead and make a double batch—future you will be so glad you did.
INGREDIENTS FOR DILL PICKLE HUMMUS
If you’re the kind of person who drinks pickle juice straight from the jar (no judgment here), this dill pickle hummus is about to be your new favourite dip. It’s smooth, garlicky, and absolutely loaded with briny, herby pickle goodness. Plus, this version skips the tahini, letting the bold, tangy flavours shine. Here’s what you’re going to need to make it in a little bit more detail:
- Chickpeas: The creamy, protein-packed base of hummus. Draining and rinsing removes excess sodium and gives you a neutral foundation to soak up all that pickle goodness. You can use canned chickpeas to save time or cook fresh chickpeas if you prefer.
- Dill Pickles: The star of the show! They add crunchy texture and an intense, briny kick. Feel free to use classic dills, garlic pickles, or even spicy ones if you’re feeling adventurous.
- Pickle Juice (from the jar): This isn’t just for flavour—it also helps blend everything into a silky-smooth consistency while giving that signature tangy bite.
- Olive Oil: Helps create a rich, smooth texture and adds a touch of heart-healthy fats. As always, good quality and extra virgin work best in this recipe.
- Dill: Brings an extra punch of herby goodness that pairs perfectly with the pickles. Don’t skimp on this—it’s what makes the hummus extra dilly! Fresh dill works best in this hummus recipe.
- Lemon Juice: Adds brightness and enhances the tangy flavour while balancing out the saltiness from the pickles.
- Garlic: Because what’s hummus without garlic? Just one clove adds depth without overpowering the pickle flavour.
- Onion Powder: Gives a subtle savory depth without overpowering the fresh flavours.
- Salt: Since pickles are already salty, start small and adjust as needed.
- Pepper: Adds a little warmth and balances the acidity.
- Cold Water: Helps achieve the perfect creamy consistency without thinning out the flavour like extra oil might.
HOW TO MAKE HUMMUS WITH DILL PICKLES (KEY TIPS)
You can find full instructions for how to make this no tahini hummus with pickles in the recipe card down below, but here are a few quick tips to keep in mind:
- Rinse the chickpeas well. Whether you use canned or fresh chickpeas, make sure to rinse them thoroughly to remove excess salt and starch. This ensures a smoother hummus and helps balance the flavours.
- Experiment with pickle varieties. Try using different types of pickles (dill, garlic, spicy, bread and butter) to change up the flavour profile and customize it to your taste.
- Use fresh dill. Fresh dill makes a huge difference in flavour. Don’t skip it! It brings a vibrant, herby punch that takes this hummus to the next level.
- Pulse, don’t puree. When adding the pickles and fresh dill, pulse a few times to keep the texture chunky. You want little bursts of pickle goodness in every bite!
- Adjust consistency with cold water. If the hummus is too thick, add cold water (1 tablespoon at a time) until you reach the desired creamy consistency. Cold water helps create a smooth texture without diluting the flavour.
- Taste and adjust. Pickles vary in saltiness, so be sure to taste as you go. You might need a little extra pickle juice or a pinch more salt to balance the flavours to your liking.
- Chill before serving. If time allows, let the hummus sit in the fridge for at least an hour before serving. This allows the flavours to meld and intensify, making it even tastier!
- Garnish for extra flavour. Top with a drizzle of olive oil, extra chopped pickles, and a little fresh dill for that perfect finishing touch. It not only makes it look pretty but also enhances the flavour.
FREQUENTLY ASKED QUESTIONS
Absolutely! Dill pickle hummus is a game-changer for pickle lovers. The creamy base, combined with the tangy, briny pickle flavour, creates a perfectly balanced dip that’s both savory and refreshing. Whether you’re using it as a dip for veggies or pita bread, or spreading it on wraps or sandwiches, it’s packed with flavour and super addictive. Plus, the extra punch of fresh dill and pickle juice makes every bite feel like a burst of flavour. If you love pickles, you’re definitely going to enjoy this twist on traditional hummus!
When it comes to pairing with dill pickle hummus, the options are endless! You can keep it classic with crispy pita chips or tortilla chips, which both add the perfect crunch. For a more flavourful twist, try naan or warm garlic bread, which are great for scooping up all that tangy goodness. If you’re in the mood for something heartier, no knead bread and focaccia (also no knead!) make great dippable options, offering a soft, pillowy texture to balance out the hummus. For a healthier twist, fresh veggies like cucumber, carrots, and bell peppers are always a great choice. You can even serve it with crackers or a selection of roasted nuts for added crunch. Whether you’re having it as an appetizer, snack, or part of a meal, there’s no wrong way to enjoy this dill pickle-packed dip!
Dill pickle hummus will keep in the fridge for about 4 to 5 days (maybe a little longer) if it’s stored in an airtight container. The flavours actually get even better after a few hours in the fridge, so it’s a great make-ahead option. Just give it a little stir before serving to re-balance all those delicious pickle-y flavours.
Yep, you can totally freeze dill pickle hummus! Just pop it into an airtight container, leaving a little room at the top since it expands as it freezes. It should keep for up to 3 months. When you’re ready to dig in, let it thaw in the fridge overnight, then give it a good stir to bring back that creamy texture. If it seems a little thick, a splash of pickle juice or a drizzle of olive oil will fix it right up. That said, the texture might not be exactly the same as fresh, but if you’re all about that pickle flavour, it’s still a solid move!
LOVE HUMMUS? Try my no-tahini garlic hummus or my keto-friendly cauliflower hummus recipe next!
MORE GREAT DIP RECIPES
LIGHTENED UP SPINACH AND ARTICHOKE DIP
HIGH-PROTEIN COTTAGE CHEESE QUESO DIP
LOVE THIS RECIPE? PIN IT FOR LATER!
DILL PICKLE HUMMUS
Ingredients
- 1 (15 oz.) can Chickpeas drained and rinsed
- ⅓ cup Dill Pickles finely chopped
- ¼ cup Pickle Juice (from the jar)
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Dill finely chopped (plus more for garnish)
- 2 tbsp Lemon Juice
- 1 small Clove Garlic minced
- ½ tsp Salt adjust to taste
- ½ tsp Black Pepper
- ½ tsp Onion Powder
- 2-3 tbsp Cold Water as needed (for a smooth consistency)
Instructions
- In a food processor, add chickpeas, lemon juice, olive oil, garlic, salt, black pepper, and onion powder. Blend until mostly smooth.
- Pour in the pickle juice and blend again. If the texture is too thick, add cold water 1 tablespoon at a time until creamy.
- Stir in the chopped pickles and fresh dill.
- Pulse a few times so you still get little bits of pickle throughout. Want it tangier? More pickle juice. Creamier? Another drizzle of olive oil. Saltier? A pinch more salt. You’re in charge here.
- Scoop into a bowl, top with extra chopped pickles, fresh dill, and a drizzle of olive oil. Serve with fresh veggies, pita chips, or spread on sandwiches!
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Nutrition
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