Step 1

Add the feta cheese, garlic, lemon juice and zest, and olive oil to your food processor.  Turn on and blend until feta cheese is creamy.  You may have to scrape down the sides of the food processor once or twice.  The feta probably isn’t going to be silky smooth, but that is ok!

Step 2

Next, add in the tahini and 3 tablespoons of water.  Blend again until combined.  Add in the chickpeas and 2 tablespoons of dill pickle juice, from the jar, and blend until you have a hummus like dip, 1-2 minutes.

Step 3

Lastly, add in your chopped dill pickle and pulse a few times until the pickle is mixed in, but there are still a few chunks visible.  I like to put my dip into a bowl and top with a little olive oil, feta cheese and diced pickles so people know what is in the dip.  You can also garnish with red pepper flakes and fresh herbs, if you like.  Serve with pita, crackers or chips.