Ingredients
Equipment
Method
Instructions:
- Start by draining and rinsing the chickpeas thoroughly under cold water. This helps to remove excess sodium and gives your hummus a smoother texture.
- In a food processor, add the rinsed chickpeas, tahini, minced garlic, dill pickle juice, dill relish, olive oil, lemon juice, dried dill, salt, pepper, and crushed red pepper flakes.
- Process the mixture on high speed until it's creamy and smooth. You may need to stop and scrape down the sides with a spatula to ensure everything is well blended.
- If the hummus is too thick, gradually add in ice water, one tablespoon at a time, until you reach your desired consistency.
- Taste your hummus and adjust the seasoning as needed. You can add more salt, lemon juice, or pickle juice for extra flavor.
- Transfer the hummus to a serving bowl. Top with diced dill pickles and fresh dill for a beautiful presentation. Drizzle with a little olive oil for added flavor and a touch of elegance.
Notes
- Store leftover hummus in an airtight container in the refrigerator for 5-7 days.
- For a creamier texture, stir in a little water or olive oil before serving.
- Experiment with different types of pickles for unique flavor variations.