Pickle Juice Hummus
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 15 min
- Active: 15 min
- 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.
