Kind of a big “dill”! Spicy Dill Pickle Hummus is about to become your favorite snack!Did y’all have a lovely 4th? After traveling a lot of May and June and I have four trips coming up in August (!! I’ll share soon!), I was ready just to chill this weekend. Well, my version of chill that is. I still celebrated with BBQ and fireworks and Irish coffee and even saw Hamilton (have you seen it?) which seems extra patriotic so there you go. But I missed the beach of years past. 4th of July 2018 I will be on the water! Mark my words.
I totally wanted to share this recipe with you so you could make it for your 4th of July (or Canada Day) festivities, but time escaped me, so Happy 6th of July!! Still an important day, right? And hummus knows no holiday limits.
I’ve made some fun variations on hummus in the past (like this Hatch Chile Hummus or this slightly sweet Pomegranate Hummus or this crazy Hummus with Pastrami, Leeks and Shiitakes) but this variety may be my favorite! Briney dill pickles (yum) and spicy roasted jalapenos (double yum, you can leave these guys out if you are spice averse) and you’ve got Spicy Dill Pickle Hummus! Just pass me a pita chip and try to hold me back (jk, don’t hold me back).
One for me, one for the hummus.
You could use fresh jalapeno too, but the roasted adds even more flavor. Into the blender we go! The key to smooth hummus? Dried chickpeas. It’s worth planning ahead, I swear! Ta da! All my favorite flavors. Except chcocolate. But that didn’t exactly meld.
When I dip you dip we dip. Make a big batch and turn on The Bachelorette and pretend to be surprised when you finish the whole thing. If you have extra (lol) how about spreading some on a turkey or pastrami sandwich?? How awesome would that be? Before…
And after!! Leftovers? Oh that’s adorable.
- ½ cup dried chickpeas, picked through and washed well (makes 1½ cups)
- 1 teaspoon baking soda
- 3 cups water
- 1 small jalapeno (optional)
- ½ cup dill pickles, sliced
- ¼ cup dill pickle juice
- 1 lemon, juiced
- ¼ cup good quality tahini
- 2 clove garlic, smashed
- ¼ teaspoon ground cumin
- ¼ cup extra-virgin olive oil, plus more for garnish
- 1 tablespoon fresh dill
- Salt and pepper to taste
- Fresh dill and a few diced pickles and chickpeas for garnish
- The night before hummus time, place ½ cup chickpeas with ½ teaspoon baking soda in a large bowl and cover them with cold water at least twice their volume. Soak overnight. The chickpeas will double in volume.
- The next day, drain and rinse the chickpeas and put them in a large pot with ½ teaspoon baking soda and cook for three minutes, constantly stirring. Add cold water to cover the chickpeas by at least 3 inches and bring to a boil. Skim off foam and cook for 1 hour until chickpeas are very tender and falling apart.
- While the chickpeas are cooking, roast your jalapeno if using. I held mine with tongs over the stovetop flame until charred and wrinkled on all sides. If you don't have a gas stovetop, you can roast on a foil-lined cookie sheet in a 500-degree F oven for 20 minutes or until charred and wrinkled, rotating periodically. Place charred jalapeno in a zip-lock bag or wrap in foil until cool. Then peel off skin and dice (I kept the seeds and veins in too.)
- Drain the chickpeas and put them in a food processor (reserve a few for garnish) with the jalapenos and pickles with juice and puree. Then add lemon juice, tahini, garlic, cumin, olive oil and dill and puree until smooth. Add a little cold water if your hummus is too thick.
- Season with salt and pepper to taste.
- Spoon into a shallow bowl or plate and top with a drizzle of olive oil, and more dill, diced pickles, and a few chickpeas. Eat!