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 dill pickle hummus is accidentally vegan, gluten free, nut free, soy free and oil free. It’s free from most common allergens. The perfect party dip to serve with veggies, crackers or pita.
Why you’ll love this!
- Completely healthy and wholesome! Healthy dips are not always easy to find at the supermarket. They often include tons of oil or other hidden, unwanted ingredients. Enter healthy dill pickle hummus, for the win!
- Super easy to make! Making dips from scratch is the best way to know exactly what’s in it, but also, when it’s THIS easy, there’s no reason not to. Just throw everything into your food processor, and it’ll be ready in no time.
- High in protein. Having the main ingredient in this dill pickle hummus be white beans, makes this dip an excellent source of protein.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients and scoop some pickle juice out from a jar of pickles.
Then add all your ingredients to a food processor, starting with two tablespoons of pickle juice. Process until smooth and add more pickle juice if a thinner consistency is desired. (photos 1-2)
Serve your dill pickle hummus with your favourite veggies, crackers, toasted pitas or naan bread. Or use it as a spread in your favourite burgers and sandwiches. It’s also fantastic on grilled zucchini or portobello mushrooms.
How long does it keep?
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 4 months. Separate into small containers for individual portions, or a large container for your next event.
Either way, be sure to use freezer safe containers and make sure to leave a little space for expansion.
Expert Tips
- I highly recommend using pickle juice over 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’s 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 sub for chickpeas, if preferred.
- Make ahead and refrigerate for 1 hour if you prefer your dips chilled.
More delicious dips
- Peanut Butter Hummus
- Cowboy Caviar Dip
- Sweet Hummus Fruit Dip
- Vegan Spinach Artichoke Dip
- Beautiful Beet Hummus
- Healthy Vegan Cauliflower Cheese Dip
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
Equipment
Ingredients
- 15 oz can white kidney (cannellini) beans drained & rinsed
- 1 avocado peel and pit removed
- 2 tablespoon lemon juice approx. half a large lemon
- 2 teaspoon dried dill weed
- ½ teaspoon sea salt or to taste
- ¼ teaspoon garlic powder
- 2-4 tablespoon 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 pickle juice. Process until smooth and add more pickle juice if a thinner consistency is desired.
- Enjoy with veggies, crackers, pita, or as a spread in your favourite burgers and sandwiches.
Betty
Simple, delicious, and healthy. This is my new go to for snack attacks. Thank you!
Rosa
My pleasure Betty!