If you love dill pickles and creamy hummus, this dill pickle hummus recipe is about to become your new favorite snack. It's tangy, smooth, and ready in just 10 minutes using simple ingredients like chickpeas, fresh dill, and pickle brine.
Whether you're scooping it up with crunchy veggies, spreading it on sandwiches, or diving in with pita chips, this pickle-flavored twist is a total crowd-pleaser. And yes, if you're anything like me, you'll find yourself taste-testing it straight from the food processor with a spoon. No shame in that game!
This recipe is also a great link-up to my Homemade Scallion Cream Cheese and Lemon Beet Hummus, both super snack-worthy, flavor-packed dips perfect for entertaining or easy lunches.
Quick Answer
Dill pickle hummus is a creamy chickpea dip with a tangy twist from dill pickles and pickle brine, ready in just 10 minutes.
- Prep: 10 minutes
- Texture: Smooth, creamy, and ultra-dippable
- Perfect for: Pickle lovers, quick snacks, meal prep, party appetizers
- Method: Food processor
The result is a zippy, flavor-packed dip that balances creamy tahini with the bright tang of pickles. It stores beautifully in the fridge for up to 5 days, making it perfect for weekly snack prep.
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The ingredients
You will need these simple ingredients to make this homemade hummus recipe
Chickpeas (Garbanzo Beans): The creamy base of any good hummus. I use canned for convenience, but you can absolutely use cooked dried chickpeas if you prefer.
Tahini: This gives hummus its signature nutty, rich flavor. Make sure to stir it well before using since it separates in the jar. You can substitute sunflower seed butter if needed.
Dill Pickles: Go for classic deli-style or refrigerated pickles for maximum tang. Chop them fine so they blend smoothly into the hummus.
Pickle Brine: Don't pour that pickle juice down the drain! It adds salt, acid, and bold dill flavor to this recipe. You can adjust the amount based on how strong you want the pickle taste.
Fresh Dill + Dried Dill Weed: Using both fresh and dried dill gives you layers of herby, pickle-y goodness. If you only have one, just increase it slightly.
Ice Water: This is the secret to ultra-creamy hummus. Cold water helps whip the mixture into that smooth, dreamy texture everyone loves.
Garlic, Olive Oil, Salt, Pepper: The essential flavor builders.
Optional Garnish: Sesame seeds, red pepper flakes, extra chopped pickles, or a drizzle of olive oil.
See recipe card for quantities
How to make this Dill Pickle Hummus
Step 1: Prep your ingredients
Drain and rinse the chickpeas. Chop your pickles and fresh dill. Mince the garlic. Having everything ready makes the whole process super smooth.
Step 2: Combine the base
Add the chickpeas, tahini, pickle brine, chopped pickles, fresh dill, olive oil, dried dill, garlic, salt, and pepper to your food processor.
Step 3: Pulse to break it down
Pulse a few times to start breaking down the ingredients. This helps incorporate the pickles without turning everything to mush right away.
Step 4: Blend until creamy
Process on high until the mixture turns thick and creamy. Stop a couple of times to scrape down the sides so everything blends evenly.
Step 5: Adjust the texture
If your hummus is too thick or chunky, add ice water 1 tablespoon at a time. Keep blending until you hit that smooth, velvety, dippable consistency.
Step 6: Taste and adjust
Give it a taste! Add more salt if needed, more pickle brine for extra tang, or even an extra garlic clove if you want more zip.
Step 7: Serve and garnish
Scoop the hummus into a serving bowl. Swirl the top with a spoon, then drizzle with olive oil and top with chopped pickles and fresh dill. Serve with veggies, crackers, pita chips, or spread on wraps.
Variations
Spicy Pickle Kick: Add diced jalapeรฑos or a pinch of cayenne pepper for some heat. The spicy-tangy combo is seriously addictive.
Extra Garlicky: Love garlic? Add an extra clove or two. Roasted garlic works beautifully here for a mellower, sweeter flavor.
Herb Explosion: Mix in other fresh herbs like parsley, cilantro, or basil along with the dill for a more complex herby flavor.
Sweet and Tangy Twist: Stir in a tablespoon of honey or maple syrup for a sweet-and-sour vibe that's totally unique.
Butter Bean Swap: Replace chickpeas with butter beans (cannellini beans) for an even creamier, fluffier texture.
Tips for Success
Use cold ingredients: Keep your chickpeas and water cold. This helps create a lighter, fluffier texture when blending.
Blend longer than you think: Once your hummus looks smooth, let it run for another 30-60 seconds. You'll notice it gets even creamier.
Taste as you go: Everyone's pickle tolerance is different. Start with less pickle brine and add more if you want it tangier.
Fresh garlic is bold: If you prefer a milder garlic flavor, roast your garlic cloves first or use garlic powder instead.
Don't skip the ice water: This is the trick to getting that ultra-smooth, restaurant-quality texture.
Remove chickpea skins for extra creaminess (optional): If you have time, squeeze the skins off the chickpeas before blending. It makes the hummus silkier, but it's not essential.
What to Serve with Dill Pickle Hummus
This dip is super versatile. Here are some tasty ways to enjoy it:
- Fresh Veggie Sticks: Carrots, cucumbers, bell peppers, celery, and cherry tomatoes are all perfect for scooping.
- Pita Chips or Warm Pita Bread: Classic hummus pairing that never gets old.
- Crackers: Try whole grain crackers, seed crackers, or buttery Ritz for something a little indulgent.
- Sandwich Spread: This hummus is amazing on veggie wraps, turkey sandwiches, or even as a burger topping.
- Charcuterie Board: Add it to your next charcuterie spread for a tangy twist among the cheeses and meats.
- Bowl Topper: Spoon it over grain bowls, Buddha bowls, or roasted veggie bowls for extra protein and flavor
Storage Tips
Refrigerator: Store your dill pickle hummus in an airtight container in the fridge for up to 5 days. The flavors actually get better after a day or two!
Freezer: You can freeze this! Transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge and give it a good stir before serving.
Texture tip: After a day or two in the fridge, you might see a little liquid separation on top. Just stir it back in and you're good to go.
Keep it fresh: Drizzle a thin layer of olive oil over the top before storing to keep the surface from drying out.
FAQ
Can I make dill pickle hummus without tahini?
Yes! You can substitute tahini with sunflower seed butter, almond butter, or even leave it out completely for a lighter version. The flavor will be slightly different but still delicious.
How long does homemade dill pickle hummus last?
This hummus stays fresh in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 1 month. Just thaw it in the fridge and stir well before serving.
Can I use dried chickpeas instead of canned?
Absolutely! Cook dried chickpeas until very soft (about 1 to 1.5 hours on the stovetop or 25 minutes in the Instant Pot). Drain, cool, and use them just like canned chickpeas. Using dried chickpeas can make your hummus even creamier since you control the cooking time.
Recipe
Creamy Dill Pickle Hummus
Equipment
- Food processor or high-speed blender
- Measuring cups and spoons
- Rubber spatula
- Serving bowl
Ingredients
- 1 can 15.5 oz garbanzo beans (or white beans), rinsed and drained
- 2 cloves fresh garlic minced
- ยฝ cup dill pickles chopped
- ยผ cup pickle brine
- 2 tablespoons fresh dill chopped
- ยผ cup tahini
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried dill weed
- 1 teaspoon sea salt
- ยฝ teaspoon black pepper
- 1 -2 tablespoons ice water if needed
Instructions
- In the bowl of your food processor, add the drained beans, minced garlic, chopped pickles, brine, fresh dill, tahini, olive oil, dried dill weed, salt, and pepper.
- Pulse a few times to start breaking down the ingredients. This helps incorporate the pickles without turning everything to mush right away.
- Process the mixture on high until it turns creamy and thick. Pause a couple of times to scrape down the sides.
- If the hummus is too thick or chunky, add 1 tablespoon of ice water at a time until it reaches your desired texture-smooth, velvety, and dippable.
- Taste the hummus and adjust seasoning if needed-more salt, more brine, or an extra garlic clove for extra zip.
- Scoop into a bowl, then top with a swirl of olive oil, extra chopped pickles, and a sprinkle of fresh dill. Serve it up with veggies, crackers, pita chips, or spread on wrap
Notes
- Great for meal prep lunches-add a scoop of this hummus to bento boxes with crackers, cheese, and fruit.
- Make it your own! Add your favorite herbs or toppings like paprika, sesame seeds, or a drizzle of chili oil
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