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. And why you'll may have had roasted garlic hummus or roasted red pepper hummus before, 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 a classic dill pickle?" 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."

Start with a few cans of garbanzo beans (aka chickpeas). 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 (or substitute in peanut butter for sweetness) 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.

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. There's plenty you can make with leftover hummus. "Leftovers last a week in a sealed container," Hahn shares.

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Whether you call them chickpeas or garbanzo beans, there are plenty of reasons you should eat them. "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 are also made up of resistant starch, which can have a dramatic effect on our gut bacteria."

Chickpeas, like many legumes, are also an excellent plant-based source of protein; a one-cup serving contains approximately 15 grams. This, in addition to chickpeas being a fiber powerhouse, make them an excellent choice for those looking to watch their LDL cholesterol (aka the "bad" cholesterol) or blood sugar levels. Consider making chickpeas the star ingredient of your next entree — or gradually introduce them by incorporating them into meat dishes, as we do with white beans in this barbecue burger.

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