Dill Pickle Hummus
-
Servings: 8
-
Calories: 150
-
Meal Tags: Dip, Make-ahead, Snack
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- 1/2 cup chopped dill pickles
- 1/2 lemon, juice
- 2 tbsp tahini
- 2 tbsp pickle brine
- 1 tbsp chopped fresh dill
- 1 garlic clove, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation
Add the chickpeas, pickles, lemon juice, tahini, pickle brine, dill, and garlic to a food processor. Pulse until the chickpeas break down. While running the food processor, slowly drizzle in the olive oil and blend until smooth. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.