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.
Servings: 6 Servings
Calories: 57cal
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.
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: 57cal | 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
