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!