DELICIOUS Dill Pickle Hummus

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and maintains a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while providing a neutral flavor.

Welcome to Essie Cooks, today we're making dill pickle hummus with a twist using white beans instead of chickpeas.

Gather your ingredients: 1 can of rinsed and drained white kidney beans, 1/4 cup tahini, 2 large dill pickles, 2 to 3 tablespoons of dill pickle juice, 1 tablespoon of fresh lemon juice, 1 clove of garlic, and 2 tablespoons of fresh dill.

In a high-speed blender or food processor, add the white beans, tahini, dill pickles, dill pickle juice, lemon juice, garlic, and fresh dill.

Blend everything together until smooth, scraping down the sides if necessary to ensure a creamy texture.

If the mixture gets stuck, use a stick to stir it around and keep blending until you achieve a smooth consistency.

Taste the hummus and add salt to your preference, then blend again to incorporate the salt.

Transfer the hummus into a serving bowl and smooth it out with the back of a spoon.

Top with high quality olive oil, fresh dill, and chopped dill pickles for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens