Ingredients
Main Ingredients
- 2 15.5-ounce cans garbanzo beans, rinsed and drained
- 2 cloves garlic, minced
- ½ cup dill pickles, diced + more for garnish
- 1 tablespoon fresh dill, chopped + more for garnish
- ⅓ cup tahini
- 1 lemon, juiced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1-2 tablespoons water, if needed
Instructions
- Prepare Ingredients: Rinse and drain the garbanzo beans thoroughly to remove any canning liquid and excess salt. Mince the garlic cloves finely for even flavor distribution.
- Chop Pickles and Dill: Dice the dill pickles into small pieces to ensure they blend smoothly, and chop the fresh dill finely. Set aside additional pickle pieces and dill for garnish if desired.
- Combine in Food Processor: Add the garbanzo beans, minced garlic, diced pickles, chopped dill, tahini, lemon juice, olive oil, cumin, and salt into a food processor.
- Blend Until Smooth: Process the mixture until it achieves a creamy, smooth consistency. If the hummus is too thick, gradually add 1-2 tablespoons of water to reach your preferred texture, depending on the lemon size and moisture.
- Serve and Garnish: Transfer the hummus into a serving bowl and garnish with extra diced dill pickles and chopped fresh dill. Serve immediately with your choice of chips, vegetables, or bread.
Notes
- Adjust water quantity to control hummus thickness for dipping or spreading.
- Use fresh lemon juice for the best bright, tangy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For extra creaminess, peel the skins off the chickpeas before blending, though this is optional.
- This hummus is great as a snack, sandwich spread, or party dip.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
