Dill pickle hummus combines creamy, classic hummus with the bright, briny bite of dill pickles for a unique, crowd-pleasing spread. It’s perfect for dipping, spreading on sandwiches, or adding a tangy twist to grain bowls.
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The backstory.
I love bold, punchy flavors, and dill pickles consistently deliver that tangy punch. This recipe began as a craving for something briny and snackable but still fresh and nourishing. Combining dill pickles with hummus yields a spread I’m happy to keep in the fridge all week.
xoxo Kori
It’s a must-make.
Homemade dill pickle hummus deserves a spot in your regular lineup because it delivers big, fresh flavor while staying simple and nourishing.
- Bold, tangy flavor. Dill pickles, brine, and fresh dill create an unmistakable pickle-forward profile.
- Creamy and satisfying. Chickpeas, tahini, and olive oil blend into a smooth, scoopable hummus.
- Plant-forward and fresh. The recipe is naturally vegan and packed with wholesome ingredients.
- Versatile. Serve as a dip, a sandwich spread, or a flavorful addition to bowls and salads.
Pickles are a flavor I never tire of, and turning them into a creamy hummus just felt right.
Let’s talk texture and flavor.
This hummus is creamy first and tangy second, with dill notes throughout. Chickpeas, tahini, olive oil, garlic, and pickle brine form a smooth base, while chopped pickles and fresh dill add bright, briny bursts in each bite.
What you’ll need.
A short list of simple pantry and fridge staples gives dill pickle hummus its signature flavor.
- Chickpeas: The creamy, protein-packed base.
- Tahini: Adds richness and smoothness.
- Dill pickles: The flavor star.
- Dill pickle brine: Brightens and seasons without extra salt.
- Fresh dill: Reinforces the pickle flavor.
- Garlic: Balances the brine with savory depth.
- Lemon juice: Adds brightness.
- Olive oil: Creates a silky finish.
- Celery salt, onion powder, black pepper: For seasoning nuance.
- Kosher salt: Optional—only if needed depending on your pickles.
If you enjoy dill pickle hummus, you may also like other hummus variations that add different flavor profiles while staying easy and versatile.
Customize it your way.
This recipe is flexible—try these simple tweaks to suit your taste:
- Swap chickpeas for cannellini beans for a white-bean version.
- Add crushed red pepper for heat.
- Blend in parsley for a herb-forward spread.
- Skip the oil and use extra aquafaba for a lighter, oil-free option.
Flexible dietary swaps.
Simple substitutions make the recipe work for different needs:
- Use sunflower seed butter instead of tahini for a sesame-free version.
- Choose low-sodium chickpeas and reduce pickle brine for lower sodium.
- Omit olive oil and thin with aquafaba for an oil-free option.
How to make dill pickle hummus.
This comes together quickly in a food processor.
- Drain and rinse the chickpeas (reserve the liquid if you want to thin the hummus).
- Add chickpeas, tahini, chopped dill pickles, pickle brine, fresh dill, garlic, lemon juice, olive oil, and seasonings to the food processor.
- Blend until smooth and creamy, scraping down the sides as needed. Thin with extra pickle brine, reserved chickpea liquid, or water to reach your desired consistency.
- Taste and adjust seasoning, then transfer to a bowl and garnish with extra dill or chopped pickles.
How to enjoy it.
This fresh dill pickle hummus is versatile and easy to serve. A few ideas:
- Spread it on wraps or sandwiches.
- Serve with fresh vegetables, pita, or crackers for dipping.
- Add a dollop to grain bowls or salads for extra flavor.
- Use it in place of mayo as a tangy spread in potato or chicken salads.
Kori’s tips.
- Whip tahini with lemon juice first for a creamier texture.
- Thin with aquafaba and pickle brine instead of plain water for more flavor.
- Start light on celery salt and add kosher salt only after tasting.
FAQ’s
Store in an airtight container in the refrigerator for up to 5 days.
Freezing is not recommended; texture can change when thawed.
Yes. Chilling a few hours allows flavors to meld and often improves the taste.
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📖 The recipe.
Dill Pickle Hummus
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Ingredients
- 15 ounce can chickpeas (drained, liquid reserved)
- ⅓ cup tahini (well stirred)
- ½ cup finely chopped dill pickles
- 2 to 3 tablespoons dill pickle brine (plus extra to taste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon minced garlic (or ½ teaspoon garlic powder)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh dill (plus extra for garnish)
- ⅛ teaspoon celery salt (plus extra to taste)
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- Additional kosher salt only if needed
Instructions
-
Add all ingredients to a food processor and blend until smooth and creamy, scraping down the sides as needed. Adjust consistency with more pickle brine, reserved chickpea liquid, or water.
-
Taste and adjust seasoning, transfer to a serving bowl, and garnish with extra dill or chopped pickles.
Kori’s Tips
VARIATIONS: Make a white-bean version by swapping chickpeas for cannellini; go oil-light by skipping oil and adding 2–3 tablespoons aquafaba; use dried dill if fresh isn’t available; add crushed red pepper for heat; blend in parsley for herb-forward flavor.
SERVING SUGGESTIONS: Serve with cucumber, celery, bell pepper, pita, or crackers; spread on wraps; dollop on grain bowls; replace part of mayo in potato salad for a tangy twist.
Nutrition
© 2025 Seeking Good Eats™
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