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Dill Pickle Hummus
This creamy Dill Pickle Hummus is great with veggies or crackers. It's also the perfect addition to a sandwich.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Dip
Cuisine:
Fusion, Mediterranean inspired
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
8
Calories:
166
kcal
Author:
Willow Moon
Equipment
food processor
Ingredients
15
ounces
garbanzo beans
drained and rinsed
¼
cup
tahini
¼
cup
lemon juice
1
clove
garlic
minced
2
tablespoons
olive oil
Pinch
salt
¼
cup
water
(optional)
¼ - ½
cup
chopped dill pickles*
Instructions
Mix all ingredients in a food processor until smooth and creamy.
Transfer to an airtight container and store in the fridge.
Notes
*Taste after ¼ cup to see how you like it, and add more to your liking.
This recipe will last about 5 days in an airtight container in the fridge.
Nutrition
Calories:
166
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Sodium:
85
mg
|
Potassium:
207
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
36
IU
|
Vitamin C:
4
mg
|
Calcium:
42
mg
|
Iron:
2
mg