Step 1

BLEND THE TAHINI MIX: Add the first 9 ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.

Step 2

FINISH THE HUMMUS: Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed.  It’s important to do at least 5 minutes to get the creamiest texture.

Step 3

ADJUST AS NEEDED: If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving. Taste and adjust seasonings as needed

Step 4

SERVE: Serve dill pickle hummus in a big bowl topped with pickle slices, fresh dill, crushed red pepper flakes, or freshly ground black pepper! Enjoy it as a sandwich spread, on wraps, as the perfect afternoon snack or party appetizer.

Step 5

STORE: Store leftover hummus in a well-sealed, airtight container in the fridge for 5-7 days or the freezer for up to 12 weeks. We like to freeze this hummus in our 1 or 2 cup Souper Cubes silicone trays for easy portioning and defrosting!  If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.