If you love the zesty crunch of dill pickles and the creamy richness of classic hummus, then this Dill Pickle Hummus is about to become your new favorite snack dip. It’s smooth, it’s bold, it’s refreshingly tangy—and the best part? It comes together in just minutes with simple pantry ingredients.
Whether you’re scooping it up with fresh veggies, slathering it onto a sandwich, or diving in with crackers, this twist on hummus 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.
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The ingredients
You will need these simple ingredients to make this homemade hummus recipe
Garbanzo Beans: Classic hummus base, but white beans (like cannellini) work beautifully too for a creamier result.
Tahini: The nutty backbone of hummus. Stir well before using; it can separate in the jar. You can sub with sunflower seed butter or leave it out for a lighter version.
Dill Pickles: Go for classic deli-style or refrigerated pickles for the most tang. I recommend chopping them fine so they blend evenly.
Pickle Brine: Don’t skip this! It adds salt, acid, and bold dill flavor. You can adjust it to taste.
Fresh Dill + Dried Dill Weed: The combo of both gives this hummus layers of herby flavor. If using only one, increase slightly.
Ice Water: Just a trick for extra creaminess! Cold water helps whip hummus into that dreamy smooth texture.
Optional garnish: sesame seeds, red pepper flakes
See recipe card for quantities
How to make this Dill Pickle Hummus
Step 1: Combine the base ingredients
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.
Step 2: Blend into a coarse paste
Pulse a few times to start breaking down the ingredients. This helps incorporate the pickles without turning everything to mush right away.
Step 3: Blend until smooth
Process the mixture on high until it turns creamy and thick. Pause a couple of times to scrape down the sides.
Step 4: Adjust consistency
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.
Step 5: Taste and tweak
Taste the hummus and adjust seasoning if needed—more salt, more brine, or an extra garlic clove for extra zip.
Step 6: Garnish and serve
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 wraps.
Step 3: Once the hummus reaches a smooth and velvety consistency, transfer it to a serving bowl.
To enhance the presentation and add an extra burst of freshness, garnish the hummus with a sprinkle of fresh dill and a few diced dill pickles.
Serve your Dill Pickle Hummus with an assortment of vegetables, pita bread, or your favorite crackers.
Variations
Spicy Pickle Kick: For those seeking an extra burst of heat, add some diced jalapeños or a pinch of cayenne pepper to the original recipe. The combination of tangy pickles and spicy elements will take your hummus to a whole new level.
Herbs Galore: Experiment with an assortment of fresh herbs to add bursts of freshness and aromatic complexity. Consider incorporating finely chopped parsley, basil, or cilantro into the recipe.
For a unique twist, introduce a touch of sweetness by stirring in a tablespoon of honey or maple syrup. The sweet and tangy combination will leave your taste buds delightfully perplexed and craving more.
Tips for Success
Use cold ingredients to keep the hummus light and fluffy when blending.
Blend longer than you think. Let it go an extra 30–60 seconds once it’s smooth—you’ll notice a creamier texture.
Taste as you go. Everyone’s ideal level of pickle punch is different. More brine = more tang.
Fresh garlic is bold. If you prefer a mellow flavor, roast the garlic beforehand or use garlic powder.
What to Serve with Dill Pickle Hummus
This dip is super versatile. Here are some tasty ways to enjoy it:
- Vegetable sticks (carrots, cucumbers, bell peppers, celery)
- Pita chips or warm pita bread
- Crackers (try whole grain or seed crackers)
- As a sandwich spread—perfect on veggie wraps or turkey sandwiches
- On a charcuterie board—add for a tangy twist among cheeses and meats
Storage Tips
- Refrigerator: Store in an airtight container in the fridge for up to 5 days.
- Freezer: You can freeze it! Store in a freezer-safe container for up to 1 month. Thaw in the fridge and stir before serving.
- Stir before using: After a day or two, a bit of liquid may separate—just give it a good stir.
FAQ
Yes! In fact, it tastes even better after the flavors sit for a few hours.
Yes, use a blender or even a fork and some muscle! It won’t be as silky but still tasty.
Certainly! You can use dried garbanzo beans to make this creamy dill pickle hummus recipe. Here's how to incorporate them into the recipe:
Start by soaking the dried garbanzo beans overnight or for at least 8 hours. Place them in a large bowl, cover them with water, and let them absorb the liquid.
Drain and rinse the soaked garbanzo beans. Transfer them to a pot or the instant pot with fresh water. Cook the beans in the pot for about 1 to 1.5 hours or 25 minutes in the instant pot.
Once the beans are cooked, drain them and rinse them with cold water to cool them down. This will stop the cooking process and make them easier to handle.
Proceed with the recipe by following the original instructions
Using dried garbanzo beans does require some extra time and preparation compared to using canned beans. Soaking and cooking the beans in advance will ensure they are soft and fully cooked, ready to be transformed.
Recipe
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
- ½ cup dill pickles chopped
- ¼ cup pickle brine
- 2 tablespoons fresh dill chopped
- ¼ cup tahini
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried dill weed
- 1 teaspoon sea salt
- ½ 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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