A delicious dill pickle hummus made using just 7 ingredients, and ready in 5 minutes! It’s creamy and rich, using white beans to replace the chickpeas for a tasty twist on hummus. Completely wholesome, but it tastes so good, you’d never guess it was healthy.
This recipe was originally published in January 2019. It has been updated for content and photos.
This one is for all the dill pickle lovers! It’s creamy, dill infused, and completely addictive and flavourful.
Plus, this fantastic party dip is a crowd pleaser. Serve it with veggies, crackers, homemade tortilla chips, or pita chips.
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Why you’ll love this!
- Completely healthy and wholesome! Healthy dips are not easy to find at the supermarket. They often include tons of oil and other highly processed ingredients and preservatives. This wholesome dill pickle hummus is a winner among healthy snack choices.
- Super easy to make! This one comes together in no time. Just add everything into your food processor bowl, blend, and it’s ready in minutes.
- High in protein. The main ingredient in is white beans, making this dip an excellent source of plant protein.
- Allergen friendly: It’s not only vegan, but also gluten-free, nut-free, soy-free, sesame and seed-free (no tahini), and oil-free.
Ingredients + Substitutions
Here’s what you’ll need to make this tasty dill pickle hummus recipe.
- White beans: I like using white beans for a creamier base, but chickpeas also work well.
- Avocado: Adds a wholesome dose of extra creaminess and richness to the dip.
- Lemon: For a little citrusy/tangy flavour and brightness.
- Pickle juice: The brine from a jar of pickles adds an incredibly yummy pickle flavour.
- Seasoning: Fresh or dried dill, garlic powder, salt, and black pepper is all you need.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the ingredients to your food processor, starting with two tablespoons of pickle juice.
Process until smooth, and add more pickle juice for a thinner consistency if preferred.
Serve your creamy dill pickle hummus with your favourite veggies, crackers, pita chips, or naan bread. It also makes a fantastic spread for burgers and sandwiches.
Variations
- For extra dill pickle flavour, add 1-2 dill pickles to your processor to blend into the dip. Or stir in some chopped dill pickles to the finished dip for added flavour and texture.
- If you’re not avoiding seeds or sesame, you may add 1-2 tablespoons of tahini to the mix and/or sprinkle with sesame seeds before serving.
- Add a drizzle of extra virgin olive oil before serving if you’re not avoiding oil.
Equipment
You may use a blender OR a food processor to make this healthy dill pickle hummus recipe.
My preference is a food processor for the ease of transfering the dip to a bowl once smooth.
If using a food processor, make sure to stop and scrape down the sides as needed.
Storage
Your dill pickle hummus will keep refrigerated, in a sealed container for up to 4 days.
You may also freeze it in an airtight container for up to 3 months. Separate into small containers for individual portions, or use a large container for your next event.
Either way, use freezer-safe containers and leave a little space for expansion.
Expert Tips
- I highly recommend using pickle brine instead of water for the absolute best dill pickle flavour in your hummus. If you have a jar of pickles in the fridge, just scoop out a few tablespoons.
- When you finish your next jar of pickles, drain the contents (there are often bits of garlic and pickles left behind) and keep the pickle juice in a jar in your fridge, for next time!
- White beans work best for a creamier texture, but you may use chickpeas/garbanzo beans if you prefer.
- Make ahead and refrigerate for 1 hour before serving if you prefer it chilled.
More delicious hummus recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 15 ounce can white kidney (cannellini) beans drained + rinsed
- 1 avocado peel + pit removed
- 2 tablespoons lemon juice approx. half a large lemon
- 2-3 tablespoons fresh dill or 2 teaspoons dried dill weed
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt or to taste
- 2-4 tablespoons pickle juice scoop some out of a jar of pickles or use water if you don't have any
Instructions
- Add all the ingredients to your food processor, starting with 2 tablespoons of the pickle juice. Process until smooth and add more pickle juice if a thinner consistency is desired. Taste for salt and pepper and add to your taste.
- Enjoy with veggies, crackers, pita, or as a spread in your favourite burgers and sandwiches.
Kathryn says
Really good. Love the flavour combo of avocado and pickles.
Rosa says
So glad to hear that, Kathryn!
Lori says
This was the most amazing hummus I’ve ever had! Loved it was so good!
I did a search to see if you had a cookbook somewhere out there and I couldn’t find one. If you have not made one yet, I really hope you do and if you do, please let me know.
Rosa says
Aww thanks so much for the lovely review Lori. No cookbook yet, but it’d be a dream come true to make a cookbook in the future. Please make sure to get on my mailing list (click here to sign up) and you’ll definitely be informed when that happens.
taeli says
I haven’t made this yet, but am wondering if there is something I would substitute the avocado with? I am allergic to avocado. In that case, would I use oil and if so, how much?
Rosa says
You can use 2-3 tablespoons of tahini instead of the avocado. If you decide to add oil, it will thin out the dip, so start with only 1 tablespoon and you can increase if needed.
Betty says
Simple, delicious, and healthy. This is my new go to for snack attacks. Thank you!
Rosa says
My pleasure Betty!