I’ve been combining these ingredients in my mind for a while so I had to have it on deck for my next recipe. If your hummus game is getting a little stale and you’re a fan of pickles, this may be a great, easy option to add to your rotation. Perfect in any application you’d use with hummus, this dip is flavored like a Jewish deli and just waiting for a bagel, pita chips, celery…whatever canvas you like.
For the ultimate in creamy chickpeas, try my little tip I included in the recipe, one I picked up from the good people on the Internet. If you don’t mind a thicker, less creamy hummus, don’t bother with this step. The tip works with any homemade hummus, of course.
15. 5-ounces chickpeas, drained ½ teaspoon baking soda Water to cover ¼ cup plus two tablespoons tahini 2 tablespoons juice from a pickle jar 1 tablespoon fresh lemon juice 1 tablespoon minced garlic 2 teaspoons onion powder 1 teaspoon ground cumin ½ teaspoon cayenne (or to taste) 1 tablespoon dried dill ½ teaspoon red pepper flakes ½ teaspoon smoked paprika Salt and pepper to taste Optional: a diced dill pickle on top for serving
Drain and rinse your prepared chickpeas. In a medium pot, cover them with plenty of water and the baking soda. Cover and boil for 20 minutes. This will break apart the chickpeas. Don’t worry about that. Rinse and drain.
Add to a food processor or blender with all the ingredients up to the dill. Process until smooth. Add the dill, red pepper flakes, salt and pepper and lightly pulse a few times to distribute. Before serving, shake some paprika over the top and, optional, garnish with diced dill pickle.