To quote Leo in Titanic, do you trust me?
Because I’m about to ask you to take a giant leap of faith and put a whole lot of pickles in your hummus.
I was obsessed with recreating those same flavors at home. The only trouble was, Israeli pickles aren’t exactly easy to come by. Undeterred, I decided to use regular old kosher dills in their place. And (yay!) they were a fantastic substitute. In fact, as I was testing this recipe, I kept wanting more. I started out with a modest 1/4 cup of chopped pickles blended right into the hummus. Then I added 1/4 cup more. And then I stirred in another 1/4 cup right at the end, for a little texture and crunch.
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3/4 cup chopped dill pickles plus 2 tablespoons brine
- 1/4 cup tahini
- 1 garlic clove, chopped
- 2 tablespoons minced fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- Warm water, if needed
- Combine the chickpeas, 1/2 cup of the pickles, pickle brine, tahini, garlic, dill, lemon juice, and salt in a food processor and process until smooth (you may need to scrape down the sides with a spatula). With the motor running, slowly drizzle in the olive oil. If the hummus is too thick, add a little warm water, 1 tablespoon at a time, until it reaches the desired consistency. Transfer the hummus to a bowl and stir in the remaining 1/4 cup of pickles.