Pickle Juice Hummus

  • Yield : 4 to 6 servings
  • Cook Time : 15m
  • Ready In : 15m
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  • One 15.5-ounce can garbanzo beans, drained
  • 1/4 cup dill pickle juice, strained, plus 1 dill pickle, diced
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil, plus additional for drizzling
  • 1 tablespoon minced fresh dill
  • Serving suggestions: pita chips, English cucumbers sliced into rounds


Step 1

Add the garbanzo beans, pickle juice, tahini, cumin, salt, garlic, lemon juice and some black pepper to a food processor. Pulse to combine. With the food processor running, slowly drizzle in the olive oil, emulsifying the hummus to a creamy, whipped consistency. Turn off the food processor, remove the lid and scrape down the sides of the bowl. Add the fresh dill, secure the lid and pulse until combined, 4 to 5 times. Spoon the hummus into a serving bowl. Drizzle with olive oil and garnish with the diced pickle. Serve with pita chips and sliced cucumber alongside.

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