Name: Pickle Juice Hummus
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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.

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Pickle Juice Hummus

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