The Best Dill Pickle Hummus

This dill pickle hummus is a creamy, tangy blend of chickpeas, tahini, garlic, dill, and chopped pickles. Perfect for pickle lovers and ready in minutes.

Table of Contents

• Why I Love This Dill Pickle Hummus
• Ingredients You’ll Need
• Substitutions and Variations
• How to Make Dill Pickle Hummus
• Serving Suggestions
• How to Store Dill Pickle Hummus
• Other Hummus Recipes You’ll Love
• Final Thoughts
• Connect With Me

There’s something about dill pickles that just screams summer to me. They are tangy, salty, and refreshing all in one bite. And when you blend that bold flavor with the creaminess of classic hummus, you get a dip that’s equally nostalgic and modern. I’ve been making variations of this dill pickle hummus recipe for a while now, and it’s always a hit at parties, barbecues, or just spooned straight from the container for a quick snack.

Whether you’re a long-time pickle fanatic or just looking to shake up your hummus routine, this recipe is vibrant, flavorful, and incredibly easy to make. If you’re already a fan of homemade hummus, trust me this briny twist will make you fall in love all over again.

Why I Love This Dill Pickle Hummus

I’m always searching for simple ways to elevate everyday dishes, and this recipe is exactly that. It combines pantry staples and a summer fridge essential (hello, pickles!) into a crowd-pleasing, addictively tangy dip. As a recipe developer and entertaining expert, I love sharing recipes that are accessible, full of flavor, and spark curiosity. Plus, this hummus is naturally gluten-free, plant-based, and made with wholesome ingredients you likely already have on hand.

This version is my go-to because it’s creamy from the tahini, zesty from the lemon juice and pickle brine, and just herby enough from fresh dill to keep it tasting light and fresh.

Ingredients You’ll Need

Here’s a breakdown of what goes into this dill pickle hummus:

• 1 tbsp fresh dill – Brightens everything up. You can also substitute with dried dill (use 1 tsp).
• 1 can of chickpeas (garbanzo beans) – I recommend draining and rinsing for the smoothest texture. For ultra-creamy results, you can peel them too!
• ⅓ cup tahini – Look for a smooth, runny tahini. Stir it well if it has separated in the jar.
• 2 tbsp pickle juice – This brings that signature tangy brine flavor. Use juice from your favorite dill pickles.
• 2 tbsp lemon juice – Fresh is always best for a bright, citrusy punch.
• 2 tbsp olive oil – I like using a good quality extra virgin olive oil for depth and smoothness.
• ¾ tsp salt – Start here and adjust to taste, especially since pickles are naturally salty.
• ½ tsp cumin – Optional, but adds a warm, earthy background note.
• 3 garlic cloves – Fresh and bold! You can roast the garlic for a milder flavor.
• ¼ to ½ cup chopped dill pickles – Add more or less depending on how punchy you want the pickle flavor.

Substitutions and Variations

• No tahini? Use sunflower seed butter or plain Greek yogurt.
• No fresh dill? Use dried dill or try parsley for a different herbaceous profile.
• Want it spicy? Add a pinch of red pepper flakes or a spoonful of pickled jalapeños.
• Creamier texture? Add a tablespoon or two of cold water while blending to reach desired consistency.
• Make it protein-packed: Add a scoop of plain protein powder or a few spoonfuls of Greek yogurt for extra creaminess and protein.

How to Make Dill Pickle Hummus

1. Prep the Ingredients: Drain and rinse your chickpeas. Peel them if you want super smooth hummus (optional).
2. Blend: In a food processor, combine chickpeas, tahini, pickle juice, lemon juice, olive oil, garlic, salt, cumin, and chopped pickles.
3. Add Fresh Dill: Pulse in the fresh dill at the end so it stays bright and fragrant.
4. Adjust & Serve: Taste and adjust salt or lemon/pickle juice. For thinner hummus, add 1–2 tbsp of cold water.

Serving Suggestions

• Serve with pita bread, crackers, or raw veggies. They go perfectly with my Easy Air Fryer Pita Chips or my Chili Lime Pita Chips.
• Spread on sandwiches, wraps, or burgers (it’s phenomenal on a turkey burger).
• Use as a base for grain bowls or dolloped onto roasted veggies.
• Stir into pasta salad or slather on toast with cucumber slices.

How to Store Dill Pickle Hummus

Store leftover hummus in an airtight container in the fridge for up to 5–6 days. The flavors get even better after a few hours. You can also freeze hummus, but I recommend eating it fresh for best texture. If frozen, thaw in the fridge overnight and give it a good stir before serving.

Other Hummus Recipes You’ll Love

• Lemon Pepper Hummus
• Easy Harissa Hummus
• Creamy Garlic Hummus

Final Thoughts

This dill pickle hummus is one of those recipes that feels like a party trick. It’s unexpected, totally crave-worthy, and packed with bold flavors from minimal ingredients. I love making it in the summer months when I’m hosting or just want a fun, protein-packed snack that isn’t boring. If you’re a dill lover like me, this is going to be your new go-to hummus.

Let me know in the comments how you enjoyed it, or how you customized it!

Connect With Me

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