- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 244
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 244
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
Ingredients
Directions
- 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.
