Lunch

Dill Pickle Hummus

November 4, 2017

INGREDIENTS:

  • 2 c. canned chickpeas
  • 1/2 c. chopped dill pickles, plus more for garnish
  • 1/2 c. tahini
  • 1/4 c. extra-virgin olive oil, plus more for serving
  • 1/4 c. pickle brine
  • 2 cloves garlic
  • kosher salt
  • Freshly ground black pepper
  • pinch of crushed red pepper flakes
  • 1 tbsp. chopped dill, for garnish
  • Pita chips, for serving
  • Sliced vegetables, for serving

PREPARATION:

  1. Place chickpeas, dill pickles, tahini, oil, brine, and garlic into a food processor. Season with salt, pepper and red pepper flakes and blend until smooth.
  2. Pour into a bowl and drizzle with olive oil. Top with chopped pickles and dill and serve with pita chips and sliced veggies.


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