Dill Pickle Hummus

We started making this at the PPW test kitchen after noticing that the brine left over from a jar of No Big Dill has almost the same flavor profile as the lemon-garlic-herb mixture you'd use in traditional hummus — but with more complexity and a deeper savory note. Swapping the lemon juice for pickle brine in your hummus recipe is one of those changes that makes people say 'what IS that?' in the best possible way. Serve with extra No Big Dill pickles for dipping and watch it disappear.

INSTRUCTIONS

1. 1

   Add the tahini and pickle brine to a food processor. Process for 1 minute until the tahini is whipped and slightly lighter in color — this step creates a creamier final texture.

2. 2

   Add the garlic, olive oil, and cumin. Process for another 30 seconds.

3. 3

   Add the chickpeas and process for 2–3 minutes, stopping to scrape down the sides. The mixture will be thick.

4. 4

   With the processor running, add ice water or chickpea liquid one tablespoon at a time until the hummus reaches your desired consistency — smooth and creamy, not stiff.

5. 5

   Taste and adjust: add more brine for tang, more tahini for nuttiness, more salt as needed.

6. 6

   Transfer to a serving bowl. Use the back of a spoon to create a swirl on the surface. Drizzle with olive oil, dust with paprika, and scatter fresh dill over the top.

7. 7

   Serve with No Big Dill pickles, pita, and vegetables for dipping.