Lemon Dill Pickle Hummus Dip

If you ask me, pickle lovers have been sleeping on hummus as the perfect vehicle for their obsession.

This tangy dip takes classic hummus and gives it a serious pickle upgrade with chopped dills, pickle juice, and fresh dill. Creamy chickpeas and tahini create a smooth base that lets those briny flavors shine through.

It comes together in minutes with the help of garlic, lemon juice, and a touch of cumin for warmth. A drizzle of olive oil and some extra dill on top make it ready for serving.

It’s a crowd-pleasing appetizer that’s perfect for parties, snack time, or whenever that pickle craving hits.

SAVE NOW

What Kind of Dill Pickles Should I Use?

For this hummus, you can use any dill pickles you have on hand – whether that’s classic dill spears, sandwich slices, or even those little cornichons. The main thing to consider is the flavor profile you’re going for: some pickles are more garlicky, some are sweeter, and others pack more of a sour punch. I tend to reach for regular dill pickle spears because they have a nice balanced flavor that doesn’t overpower the hummus. Just make sure to drain them well before dicing so you don’t end up with a watery dip – though a little pickle juice can actually be a good thing if you want to thin out your hummus instead of using plain water.

SAVE NOW

Options for Substitutions

This dip is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Garbanzo beans: Chickpeas are really the star here and give hummus its classic texture, so I’d stick with them for this recipe. If you’re in a pinch, white beans can work, but the flavor and consistency will be different.
• Tahini: No tahini? You can use sunflower seed butter or almond butter instead. The flavor will be a bit different, but you’ll still get that creamy, nutty quality. Start with ¼ cup and add more to taste.
• Fresh dill: If you only have dried dill, use about 1 teaspoon instead of the tablespoon of fresh. Dried herbs are more concentrated, so a little goes a long way.
• Dill pickles: Bread and butter pickles can work if that’s what you have, though the dip will be sweeter. You might want to cut back on the salt a bit if you go this route.
• Lemon juice: Lime juice or a tablespoon of pickle juice can substitute for lemon in a pinch. Pickle juice actually adds extra tang that works great with this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hummus is not removing the skins from the garbanzo beans, which can leave your dip grainy instead of smooth – take the extra few minutes to peel them by gently squeezing each bean between your fingers for a restaurant-quality texture.

Another common error is adding all the liquid at once, so start with just the lemon juice and olive oil, then add water one tablespoon at a time while blending until you reach your desired consistency.

To avoid a bitter taste, make sure your tahini is well-stirred before measuring since the oil separates and settles at the top, and don’t skip tasting as you go – you might need more lemon juice or salt depending on how tangy your pickles are.

For the best flavor, let your dill pickle hummus sit in the fridge for at least an hour before serving, which gives all the flavors time to blend together properly.

SAVE NOW

What to Serve With Dill Pickle Hummus?

This tangy dill pickle hummus is perfect for snacking and works great with all kinds of dippers. I love serving it with fresh veggies like carrots, celery, bell peppers, and cucumber slices for a lighter option, or go for pita chips and crackers when you want something with more crunch. It also makes a great spread for sandwiches and wraps – try it on a turkey or veggie wrap instead of mayo for a fun pickle-flavored twist. If you’re putting together a snack board, add some cheese cubes, salami, and olives alongside the hummus for a crowd-pleasing spread that everyone will enjoy.

Storage Instructions

Store: Keep your dill pickle hummus in an airtight container in the fridge for up to 5 days. I like to drizzle a thin layer of olive oil on top before sealing it up, which helps keep it from drying out. It actually tastes even better the next day once all those pickle and dill flavors have had time to meld together!

Freeze: This hummus freezes surprisingly well for up to 3 months. Just portion it into smaller containers so you can thaw only what you need. When you’re ready to use it, let it thaw in the fridge overnight and give it a good stir before serving.

Refresh: If your hummus seems a bit thick after storing, just stir in a tablespoon or two of water or olive oil to bring it back to that creamy, dippable consistency. You can also add a squeeze of fresh lemon juice to brighten up the flavors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-950
• Protein: 32-38 g
• Fat: 36-42 g
• Carbohydrates: 110-120 g

Ingredients

• 31 oz garbanzo beans (rinsed and drained)
• 3 garlic cloves (freshly minced)
• 1/2 cup pickles (finely diced)
• 1/4 cup pickle juice (for acidity and flavor)
• 2 tbsp fresh dill (chopped)
• 1/3 cup tahini
• 1 large lemon (juiced)
• 2 tbsp extra virgin olive oil
• 1 tsp cumin
• 1/2 tsp salt (adjusted for pickle brine)
• 2 tbsp water

Step 1: Prepare the Mise en Place

• 31 oz garbanzo beans
• 3 garlic cloves
• 1/2 cup pickles
• 2 tbsp fresh dill

Rinse and drain the garbanzo beans thoroughly under cold water, shaking the colander to remove excess moisture—this prevents the hummus from becoming too wet.

Mince the garlic cloves finely, dice the pickles into small, uniform pieces, and chop the fresh dill.

Having everything prepped and ready will make the blending process quick and seamless.

Step 2: Blend the Hummus Base

• 31 oz garbanzo beans from Step 1
• 3 garlic cloves from Step 1
• 1/3 cup tahini
• 1 large lemon
• 1/4 cup pickle juice
• 1 tsp cumin
• 1/2 tsp salt

Add the drained garbanzo beans, minced garlic, tahini, lemon juice, pickle juice, cumin, and salt to a food processor.

Blend until completely smooth, scraping down the sides as needed—this usually takes 2-3 minutes.

I like to add the pickle juice early in the blending process because it helps create a creamy texture while adding that signature tangy flavor throughout, rather than just at the end.

Step 3: Adjust Consistency and Fold in Fresh Elements

• hummus base from Step 2
• 2 tbsp extra virgin olive oil
• 2 tbsp water
• 1/2 cup pickles from Step 1
• 2 tbsp fresh dill from Step 1

With the blender still running, drizzle in the olive oil and add water 1 tablespoon at a time until you reach your desired consistency—the hummus should be creamy and spreadable but not watery.

Stop the blender and fold in the diced pickles and fresh dill by hand using a spatula; this preserves the texture of the pickles so you get little bursts of flavor rather than them blending into a paste.

Step 4: Taste and Serve

Taste the hummus and adjust the seasoning as needed—you may want to add more salt if your pickles weren’t particularly salty, or a squeeze more lemon juice for brightness.

Transfer to a serving bowl and drizzle with a bit more olive oil if desired.

I always taste before serving because pickle brine varies by brand, and I want to make sure the flavors are balanced and the dill comes through clearly.