Dill Pickle Hummus

This dill pickle hummus is tangy, creamy, and loaded with fresh dill and pickle flavor! It’s made in minutes using a food processor: the best snack for pickle lovers!

Over the years, I’ve converted from a pickle hater to a 100% pickle afficionado. I love dill pickle dip and dill pickle pasta salad and dill pickle chicken salad. So when a reader mentioned to me she loved store-bought dill pickle hummus, I knew I needed to create a recipe!

I love making my own hummus, and turns out if you add pickles, pickle juice, and fresh dill to my classic hummus recipe it tastes even better! It’s bright, pickle-y (is that a work?), and absolutely delicious. If you need a healthy snack or a fun healthy dip to serve at a party, this is it.

Why You’ll Love Recipe

Ready in 5 minutes. Everything goes into a food processor: whiz it up and you’re done!
Bold, unique flavor. It uses real dill pickles, fresh dill, and pickle brine for real flavor: nothing artificial.
Naturally vegan and gluten-free. It fits many diets and is a great healthy dip for snacks and parties.

Ingredients You’ll Need

Here’s what goes into this dill pickle hummus:

Chickpeas: You’ll use both the chickpeas and the liquid, called aquafaba, which is the secret weapon for adjusting texture.
Tahini: This is the classic ingredient that gives hummus its rich, nutty body.
Diced dill pickles: These add real pickle flavor throughout! I like using dill pickles but in theory you could use other types.
Pickle juice: This is what infuses another pop of pickle flavor. The key is not adding too much to water down the texture.
Lemon juice: The pickle juice adds most of the brightness to the flavor, but in my recipe testing lemon juice is also needed to make it taste like true hummus.
Garlic: The key to any great pickles and hummus? Fresh garlic.
Fresh dill: Fresh dill is everything in this recipe: try not to substitute dried dill because it doesn’t have the same flavor punch.

Tips For The Best Dill Pickle Hummus

Making this dill pickle hummus takes about 5 minutes with a food processor. Here are a few tips:

Process until fully creamy. Run the food processor for 1 to 2 minutes, stopping to scrape down the sides as needed. The longer you run it, the smoother the texture.
Adjust consistency. If the hummus feels too thick, add 1 tablespoon of the reserved chickpea liquid (aquafaba) and process again. The trick with this hummus is not adding too much pickles or pickle brine because it can make the texture of the hummus more watery, so you likely will not need the aquafaba.
Add dill at the end if you want more pop. You can always add more dill if you’d like an even stronger dill flavor!
Taste and adjust. Of course you can add more salt, dill, or pickle juice depending on how bold you want the flavor.

Ways to Serve It

I love serving healthy dips as snacks or at parties for an option that brings everyone together! If you’ve got fellow dill pickle lovers, they’ll run right to the bowl. I like it as a healthier alternative to my dill pickle dip, which is sour cream based. Here are a few ideas:

As a dip: Serve with raw veggies: I like carrots, celery, cucumber slices, bell pepper strips. It’s also great with homemade pita chips.
In a hummus bowl: Try it in a quick hummus bowl for a fast lunch or dinner.
As a sandwich spread: It would be fun on a grilled vegetable sandwich or a veggie wrap.
On a dips board: Pair it alongside classic baba ganoush, whipped feta dip, olives, and focaccia bread for an amazing appetizer spread.
As a sauce or dressing: Thin it with a little water and drizzle over grain bowls, falafel, or roasted vegetables, like my favorite hummus dressing!

Storage Information

Store leftover dill pickle hummus refrigerated for up to 5 days. The flavor improves over time, so it’s a nice make-ahead option for parties or meal prep.

You can actually freeze hummus (though I don’t do it often). See my How to Freeze Hummus instructions.

Dietary Notes

This dill pickle hummus recipe is vegetarian, vegan, plant-based, gluten-free, and dairy-free.