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Dill pickle hummus with carrots, celery, and cucumber.
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5 from 5 votes

Dill Pickle Hummus

This dill pickle hummus is vegan, oil free, and gluten free. It is tangy, flavorful, easy to make, and absolutely delicious!
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: plant-based, Vegan
Servings: 5 servings
Calories: 158kcal
Author: Bree Sheree


  • 540 ml can of chickpeas
  • 2 tablespoons aquafaba (liquid from a can of chickpeas)
  • 1 cup diced dill pickles (low sodium)
  • 3 teaspoons dried dill weed
  • 3 tablespoons tahini (ensure no added oil)
  • 1 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • ¼ cup chopped yellow onion


  • Add all ingredients to a food processor and blend until smooth.


Makes 2.5 cups of hummus. 
Nutrition information is based on ½ cup of this hummus.


Calories: 158kcal | Carbohydrates: 19g | Protein: 7g