Dill Pickle Hummus

• Vegan
• Gluten free

• Produce

  • 1 (15-ounce can Chickpeas
  • 2 tbsp Dill, Fresh
  • 1 Garlic clove

• Condiments

  • 3/4 cup Dill pickles plus
  • 1 tbsp Lemon juice, freshly squeezed
  • 1/4 cup Tahini

• Baking & Spices

  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Liquids

  • 1 Water

Found on turniptheoven.com

Description

Ingredients

• 1 (15-ounce) can chickpeas, rinsed and drained
• 3/4 cup chopped dill pickles plus 2 tablespoons brine
• 1/4 cup tahini
• 1 garlic clove, chopped
• 2 tablespoons minced fresh dill
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• Warm water, if needed

Directions

• Combine the chickpeas, 1/2 cup of the pickles, pickle brine, tahini, garlic, dill, lemon juice, and salt in a food processor and process until smooth (you may need to scrape down the sides with a spatula). With the motor running, slowly drizzle in the olive oil. If the hummus is too thick, add a little warm water, 1 tablespoon at a time, until it reaches the desired consistency. Transfer the hummus to a bowl and stir in the remaining 1/4 cup of pickles.