One of the snacks prepared for New Year's Eve was this delicious, creamy and tangy Dill Pickle Hummus. It was beautiful served with some crisp vegetable sticks and homemade pita chips for a low fat and healthy snack.
I adore hummus! It is one of my favorite things to snack on with carrot or celery sticks. This is a recipe which I have small batched from one which was found on a blog called Plant Power Couple. It is a Vegan blog so I am assuming it is a Vegan[friendly recipe!
Hummus is something that I used to make once or twice a week for the Mrs. when I cooked at the Manor. She loved it to snack on with fresh vegetables and pita chips. Hers was a fairly plain one, just chickpeas, garlic, olive oil, seasoning, lemon juice and a bit of water from the can of chickpeas.
It was simple enough to make and quite tasty, although not that interesting. I much prefer my hummus to have something exciting added. Like lemon and coriander, or roasted peppers. She was always trying to lose weight however and was always opting to ingest as few calories as possible.
This version I am sharing today is a wonderfully tangy and delicious take on a classic hummus. There is nothing too out of the ordinary here, but it is interesting how with just a few different additions you can totally change the landscape and taste of what is essentially a very simple dish.
I love dill pickle anything, and often buy the Oh Snap dill pickle snacks to munch on. I used to like Dill pickle flavored chips, but not so much anymore. Dill pickles, well any kind of pickle really, are high in salt so even though they are basically fat free you should still make sure you don't eat too many.
I served this dip with a variety of crudites, just using what I already had in the refrigerator. Zucchini (courgette) cut into sticks, carrots, cucumber. Celery and pepper strips are also nice!
Pita chips are very easy to make. I like to use the Greek Pita breads. Just cut into 16th's with a pizza cutter and lay the pieces out onto a baking sheet lined with some baking parchment.
Spritz with a bit of spray oil, or brush with oil and then sprinkle with some fine sea salt, black pepper, garlic and/or onion salt, or any combination of herbs that you wish to use.
We kept it simple with just sea salt.
Bake in a preheated hot oven (400*F/200*C/ gas mark 6) for 10 to 12 minutes until crisp and golden brown at the edges. Keep an eye on them so that they don't burn.
WHAT YOU NEED TO MAKE DILL PICKLE HUMMUS
Really simple store cupboard ingredients for the most part.
- 1/4 cup chopped dill pickles (about 2 medium sized pickles)
- 3 TBS (40ml) dill pickle juice
- 1 tsp fresh dillweed, packed
- 2 TBS (27g) tahini
- 1/8 cup (30ml) extra virgin olive oil
- 2 large cloves garlic, peeled
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp coarse black pepper
- 1/8 tsp ground cumin
- 1 large ice cube
- 1 (15 oz/425g) tin of chickpeas, drained, rinsed and patted dry
- chopped dill pickles or sliced dill pickles
- chopped fresh dill
- red pepper flakes
- coarse black pepper
Just use your favorite dill pickles. I dry them off with a piece of paper toweling so that they don't make the hummus too wet. Same with the chick peas. Make sure you pat them dry.
If you don't have fresh dillweed to use you can use dried. Just make sure its not old. You will need roughly half the amount of dry dillweed as you would fresh, so 1/2 tsp.
If your garlic cloves are really large you may only want to use half the amount. it depends on how much you enjoy raw garlic. Fresh local garlic is the best!
If you want to add a bit of heat add a pinch of red pepper flakes to the mix before you blitz it. Just a pinch will do, unless you like things insanely hot!
HOW TO MAKE DILL PICKLE HUMMUS
It seriously could not be any easier. In less than 15 minutes you too, and your family, can be enjoying this fabulous snack! You do need a food processor or a blender.
Put the dill pickles, pickle juice, dillweed, garlic cloves, tahini, olive oil, salt, pepper and cumin into a food processor. Blitz until smooth.Add the chickpeas and the ice cube and blitz together for 5 to 7 minutes until smooth, scraping down the sides of the food processor periodically. It should be nice and creamy when done.Taste and adjust seasoning as required.Scrape into a bowl and garnish as desired.Serve with crisp vegetable sticks or pita chips for dipping, or spread into a sandwich or wrap. Tasty and healthy!
This hummus stores very well in the refrigerator. Any leftovers will keep for up to five days, refrigerated and tightly covered.
For longer storage you can also freeze it. Freeze it in a silicone ice cube tray (for easy pop out) and once frozen, pop the cubes into a zip lock baggie, ready to take out and enjoy as needed. It will keep for up to 12 weeks. Just whisk together with a small wire whisk once thawed.
This was really good. Lovely and creamy with just the right amount of tang. In fact, it may well be my new favorite flavor. No fuss, no muss as well.
I loved that I didn't have to roast any peppers or anything else. Just dump and blitz. That's my kind of snacking. Almost instantaneous!
Here are some other delicious and healthy snack recipes that I have made which you might enjoy:
NO BAKE LEMON COCONUT BALLS - Two of my favorite things are lemon and coconut! To have them both combined in one delicious snack is just great. For them to be as quick and easy to make as these are is just the icing on the cake! No bake. No fuss. No muss. Fairly healthy, and using only a few simple ingredients.
RAW DATE BARS - Containing no refined sugars and using only five simple ingredients, these date bars are easy to make and oh so delicious! Full of fiber and natural sugar they are every bit as satisfying as the old fashioned baked date bars are. Don't believe me? Try them and I will you will agree. These are delicious!
Yield: 1 1/2 cupsAuthor: Marie Rayner
Dill Pickle Hummus
Prep time: 15 MinTotal time: 15 MinCreamy, garlicky and tangy, this is a fresh take on hummus. Make it quickly and easily in the food processor for a quick and healthy snack! You will need a food processor or blender for this recipe.Ingredients
- 1/4 cup chopped dill pickles (about 2 medium sized pickles)
- 3 TBS (40ml) dill pickle juice
- 1 tsp fresh dillweed, packed
- 2 TBS (27g) tahini
- 1/8 cup (30ml) extra virgin olive oil
- 2 large cloves garlic, peeled
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp coarse black pepper
- 1/8 tsp ground cumin
- 1 large ice cube
- 1 (15 oz/425g) tin of chickpeas, drained, rinsed and patted dry
- chopped dill pickles or sliced dill pickles
- chopped fresh dill
- red pepper flakes
- coarse black pepper
Instructions
- Put the dill pickles, pickle juice, dillweed, garlic cloves, tahini, olive oil, salt, pepper and cumin into a food processor. Blitz until smooth.
- Add the chickpeas and the ice cube and blitz together for 5 to 7 minutes until smooth, scraping down the sides of the food processor periodically. It should be nice and creamy when done.
- Taste and adjust seasoning as required.
- Scrape into a bowl and garnish as desired.
- Serve with crisp vegetable sticks or pita chips for dipping, or spread into a sandwich or wrap. Tasty and healthy!
Notes
Store leftover hummus in a covered air tight container for up to 5 days in the refrigerator. You can also freeze this hummus in smaller portions in silicone ice cube trays for up to 12 weeks. Spoon into the ice cube trays, freeze, then pop out into a zip lock baggie for longer storage.
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