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Dill Pickle Hummus

What you need: 

¼ cup minced yellow or white onion

1 tbsp minced fresh garlic or 2 tsp garlic powder 

¼ cup + 1 tbsp distilled white vinegar

3 tbsp water

2 tsp prepared yellow mustard

2 tsp dill seed

1 tsp onion powder

¼ tsp black pepper

2 cups cooked chickpeas


3 tbsp tahini

1 tbsp minced fresh dill weed (or 1 tsp dried dill weed)


Tabasco sauce, to taste (optional)

What you do: 

1. Make the quick-pickled onions: combine the minced onion, garlic, vinegar, water, mustard, dill seed, onion powder and black pepper in a small pot over medium-high heat. Bring just to a boil, reduce heat, and simmer for 5 minutes. Set aside to let the mixture cool.

2. Combine the chickpeas, tahini, and the pickled onion mixture in a food processor. Process for 1 to 2 minutes, or until the desired consistency is achieved. Add the dill weed and a few dashes of Tabasco sauce, and pulse a few more times. Taste and adjust the seasonings if needed.

3. Chill the dip for at least 30 minutes before serving. Scatter a few chickpeas over the top and sprinkle with additional dill weed before serving if desired.

Preparation Time: 
20 minutes
Cooking Time: 
5 minutes
8 - 12


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