Pickle Juice Hummus

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
Share This Recipe


One 15.5-ounce can garbanzo beans, drained

1/4 cup dill pickle juice, strained, plus 1 dill pickle, diced 

2 tablespoons tahini 

1 teaspoon ground cumin 

1/2 teaspoon kosher salt 

2 cloves garlic, minced 

1/2 lemon, juiced 

Freshly ground black pepper 

1/3 cup extra-virgin olive oil, plus additional for drizzling 

1 tablespoon minced fresh dill

Serving suggestions: pita chips, English cucumbers sliced into rounds 


  1. Add the garbanzo beans, pickle juice, tahini, cumin, salt, garlic, lemon juice and some black pepper to a food processor. Pulse to combine. With the food processor running, slowly drizzle in the olive oil, emulsifying the hummus to a creamy, whipped consistency. Turn off the food processor, remove the lid and scrape down the sides of the bowl. Add the fresh dill, secure the lid and pulse until combined, 4 to 5 times. Spoon the hummus into a serving bowl. Drizzle with olive oil and garnish with the diced pickle. Serve with pita chips and sliced cucumber alongside.