Easy Dill Pickle Hummus Recipe: Tangy, Creamy, and Delicious

Hummus is such a great plant-based protein option because of its nutritional benefits and versatility. It’s also delicious and free from most common allergens making it an excellent choice for a variety of dietary needs. But hummus can also be a bit blaisé if you’re accustomed to eating it regularly. That’s why this easy dill pickle hummus recipe is so amazing. It peps things up for a refreshing twist on a classic recipe.

Why You’ll Love This Dill Pickle Hummus

Incredible Taste

Let’s address the most important thing first—flavour. If it doesn’t taste amazing, why bother making it? Thankfully, this dill pickle hummus does not disappoint. It’s tangy, zesty, and packed with the bold, fresh flavour of dill. If you’re a dill lover like me, this recipe will quickly win you over.

Nutritious

Hummus has a powerhouse nutritional profile. For starters, chickpeas are an excellent source of plant-based protein providing almost 15 grams per cup of cooked beans. They’re also high in folate, B-6, iron, zinc, and fibre, supporting energy production and brain, immune, and digestive health.

Tahini is essentially sesame seed butter and it’s rich in heart-healthy fats and key nutrients such as iron, calcium, and magnesium. This makes it great for bone health and energy production among other benefits.

Hummus typically contains lemon juice, but this recipe contains more to achieve that characteristic dill pickle flavour. Fresh lemon juice is an excellent source of vitamin C and antioxidants, assisting the body with iron absorption from the chickpeas and tahini, and boosting the immune system.

This recipe is also amazing because it contains sauerkraut brine for extra tanginess and probiotic benefits. Sauerkraut brine contains probiotics in an even more concentrated form than the cabbage itself, supporting gut health. A healthy gut microbiome is essential for keeping your body healthy and preventing disease.

Lastly, what makes this recipe healthier than your typical homemade dill pickle hummus recipe is its use of dill weed and lemon juice instead of dill pickles. Dill pickles contain vinegar, needed for the pickling process. The problem with vinegar is that it is highly acid-forming, which contributes to a more acidic environment in the body. An acid environment creates the perfect conditions for inflammation, a weakened immune system, and chronic diseases such as arthritis and heart disease.

Lemon juice, on the other hand, is one of the most alkalizing foods we can consume. Even though it is acidic itself, minerals such as calcium, magnesium, and potassium work in the body to produce alkaline byproducts after digestion. Creating an alkaline environment in the body strengthens the immune system, reduces inflammation, and helps prevent chronic disease.

No Harmful Additives

Store-bought dill pickle hummus can contain harmful ingredients like flavour enhancers and GMO canola oil. Making your own gives you control over what’s going into your food.

Tools Needed

• Food processor
• Chef’s knife
• Cutting Board

Ingredients

• Chickpeas – canned or cooked are both fine.
• Tahini
• Lemon juice – fresh is best.
• Olive oil
• Garlic
• Dill – dried is best if you are not planning to eat all the hummus in one day.
• Salt
• Sauerkraut brine – without vinegar if possible. I have an easy recipe for sauerkraut here.
• Agave nectar

How to Make Easy Dill Pickle Hummus

Add all ingredients to the food processor, blending until smooth. This may take some time so be patient. You may need to stop and scrape down the sides periodically.

Taste and adjust seasonings.

Notes

• More lemon juice can be added if your hummus tastes “bland”. Add a tablespoon more at a time until it reaches the desired tanginess.
• Fresh dill can be substituted for dried, but it may shorten the hummus’s shelf life.
• Eat with pita chips, crackers, fresh veggies, or on a sandwich.
• Keep in an airtight container in the fridge for up to 5 days.