15ouncecan white kidney (cannellini) beansdrained + rinsed
1avocadopeel + pit removed
2tablespoonslemon juiceapprox. half a large lemon
2-3tablespoonsfresh dill or 2 teaspoons dried dill weed
¼teaspoongarlic powder
¼teaspoonsea saltor to taste
2-4tablespoonspickle juicescoop 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.
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.