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    Home » Recipes » Dips, Sauces & Spreads

    Dill Pickle White Bean Hummus [Oil Free]

    Published: May 8, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    2.2K shares
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    dill pickle hummus PIN
    dill pickle hummus PIN

    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.

    Carrot being dipped into bowl of dill pickle hummus.

    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.

    Jump to:
    • Why you’ll love this!
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Expert Tips
    • More delicious hummus recipes
    • 📖 Recipe

    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.
    Side angle of cutting board with raw veggies and bowl of dip.

    Ingredients + Substitutions

    Here’s what you’ll need to make this tasty dill pickle hummus recipe.

    Ingredients needed to make dill pickle hummus on countertop.
    See recipe card for quantities.
    • 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.)

    White beans, avocado, and seasoning inside food processor bowl.

    Add all the ingredients to your food processor, starting with two tablespoons of pickle juice.

    Creamy dill pickle hummus inside food processor.

    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.

    Bowl of green dip with veggies and crackers surrounding it.

    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

    • Peanut Butter Hummus with veggie sticks
      Peanut Butter Hummus [Oil Free]
    • Bowl of red pepper hummus with cucumber, carrots and chips around it.
      Oil Free Roasted Red Pepper Hummus
    • White bowl filled with chocolate hummus and chocolate chips on top.
      Dark Chocolate Hummus [Tastes Like Brownie Batter]
    • beet hummus in bowl garnished with sesame seeds
      Beautiful Beet Hummus [Vegan+GF]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Carrot being dipped into bowl of dill pickle hummus.

    Dill Pickle White Bean Hummus [Oil Free]

    A dill pickle hummus made with 7 ingredients, and ready in 5 minutes! It's creamy, wholesome, and delicious.
    5 from 23 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Course: Dip
    Cuisine: American, Canadian, Mediterranean
    Servings: 6 Servings
    Calories: 57kcal
    Author: Rosa

    Equipment

    Food Processor

    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
    Prevent your screen from going dark

    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.

    Notes

    I highly recommend using pickle juice 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.
    TIP: 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.
    Leftovers keep refrigerated for up to 4 days or freeze air-tight for up to 3 months.

    Nutrition

    Calories: 57kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Sodium: 173mg | Potassium: 170mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    2.2K shares

    Reader Interactions

    Comments

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    1. Lori

      June 13, 2023 at 9:09 pm

      5 stars
      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.

      Reply
      • Rosa

        June 14, 2023 at 4:07 pm

        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.

        Reply
    2. taeli

      June 10, 2023 at 10:48 am

      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?

      Reply
      • Rosa

        June 12, 2023 at 8:23 am

        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.

        Reply
    3. Betty

      April 14, 2022 at 9:56 am

      5 stars
      Simple, delicious, and healthy. This is my new go to for snack attacks. Thank you!

      Reply
      • Rosa

        April 16, 2022 at 8:35 am

        My pleasure Betty!

        Reply
    « Older Comments

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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