Description
This dill pickle hummus comes together in 5 minutes with canned chickpeas, pickles, olive oil, and fresh dill. It’s tangy, savory, and perfect for snacking and casual entertaining.
Ingredients
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3 large dill pickles
2 tablespoons extra virgin olive oil
1/4 cup + 2 tablespoons pickle juice from the jar
1 tablespoon fresh dill (or 1 teaspoon dried)
1/4 teaspoon granulated onion
1/8 teaspoon roasted granulated garlic (or 1 clove fresh garlic)
Optional:
1 scoop unflavored collagen peptides (not vegan/vegetarian)
Instructions
Combine the chickpeas, pickles, olive oil, ¼ cup of the pickle juice, dill, onion, garlic, and collagen (if using) in a food processor. Blend until smooth, pausing to scrape the sides of the bowl as needed and gradually increasing the speed.
For a thinner, creamier texture, add 1-2 more tablespoons of pickle juice (or water) while blending until you reach your desired consistency.
Serve immediately or store in a lidded glass container in the refrigerator for up to 3-4 days. The hummus will thicken as it chills, so don’t worry if it seems loose at first.
Equipment
Notes
Vegetarians/Vegan: Omit the collagen peptides.
Reduce Sodium: Replace part or all of the pickle juice with water while keeping the remaining seasonings the same.
