Spicy Dill Pickle Hummus
By Chef Steph @stephthesommelier
Published on January 09, 2026
Extra creamy dill pickle hummus, but make it spicy. Serve it with mini naan and fresh veggies for an easy, balanced lunch you’ll actually want to eat!
Time and servings
10 minsTotal time
6Servings
Ingredients
- 540 ml can chickpeas
- ½ cup aquafaba (chickpea liquid)
- ¼ cup tahini
- ¼ cup + 2 tbsp extra virgin olive oil
- 1 cup dill pickles
- 3 tbsp pickle juice
- 3-4 pickled hot chili peppers, stems removed
- 2-4 tbsp fresh dill
- 3 garlic cloves
- 1 tbsp fresh lemon juice (½ lemon)
- Pinch of sea salt
- Toppings:
- Pickle slices
- Serve with:
- Mini naan
- Raw veggies (carrots, cucumbers, bell peppers cherry tomatoes)
Directions
Step 1
Strain the chickpeas to separate them from the liquid (aquafaba). Reserve the liquid and set chickpeas aside.Step 2
Add pickles, pickle juice, pickled hot chili peppers, fresh dill, garlic, lemon juice, sea salt, and 2 tbsp of olive oil to a high-speed food processor. Blend until combined and liquidy,Step 3
Add strained chickpeas to a high-speed blender along with ½ cup of the reserved aquafaba, tahini, and a few big glugs of extra virgin olive oil (2-4 tbsp). Blend until combined (the mixture should be thick) then add the spicy dill pickle mixture.Step 4
Blend on a high-speed setting until the mixture is smooth and creamy.Step 5
Transfer to your dish of choice, garnish with a drizzle of olive oil, pickle slices, chopped or sliced pickled hot chili peppers, fresh dill sprigs, and some sea salt to finish.Step 6
Serve with mini naans and your favourite raw vegetables!