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Spicy Dill Pickle Hummus

Spicy Dill Pickle Hummus

Amy Kritzer
Kind of a big dill! Spicy Dill Pickle Hummus is about to become your favorite snack!
4.75 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Israeli
Servings 2 cups, 4 servings

Ingredients
  

  • ½ cup dried chickpeas picked through and washed well (makes 1½ cups)
  • 1 teaspoon baking soda
  • 3 cups water
  • 1 small jalapeno optional
  • 1/2 cup dill pickles sliced
  • 1/4 cup dill pickle juice
  • 1 lemon juiced
  • ¼ cup good quality tahini
  • 2 clove garlic smashed
  • 1/4 teaspoon ground cumin
  • 1/4 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

Instructions
 

  • 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!
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