Pickle Hummus

Hummus would probably be on Mount Rushmore of dips.

Renowned world wide, the allure of pureed chick peas, tahini, garlic, lemon and olive oil has found its way into the main stream of dip choices worldwide.

The Great Lakes Pickling Company’s hummus substitutes pickle brine for the lemon juice and adds chopped pickles to give this hummus a unique and throughly appealing twist.

Any pickle pouch will work for this recipe and you can use cucumbers, or, any chopped pickled vegetables you create.

 

Pickle Hummus

Makes about 2 cups

 

We start with these basic ingredients:

1 – 15 ounce can   Chick Peas / Garbanzo Beans, Drained and Rinsed

¼ cup    Pickle Juice Brine (Strained)

2 tablespoons   Olive Oil

1 teaspoon   Chopped Garlic

¼ cup   Tahini Paste

½ teaspoon    Salt (or to Taste)

½ tsp   Hot Sauce (Tabasco or Other)

1/3 cup   Chopped Pickles (or Pickled Vegetables of Choice)

  1. Using a food processor with an “S” blade, place drained chick peas, pickle juice, olive oil, chopped garlic, tahini paste, salt and hot sauce in the blending bowl and pulse to a smooth paste.
  2. Stop and scrape down bowl often, adding additional pickle juice brine or water until you achieve a smooth, medium thick paste.
  3. Season to taste and stir in chopped pickle garnishments.
  4. Turn finished dip into a serving bowl and serve with pita bread, crackers, or chips of choice.

 

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