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