A couple of weeks ago, I gave you my own personal recipe for dill pickles – tangy, crunchy and flavorful cucumbers left marinating in a simple brine with garlic, peppercorns, dill, and chili for a few days in the fridge. The best thing about picks is that don’t have to be eaten that way from the pickle-jar alone – they can be used to create other things including, say, a pickle-hummus dip, for example? Hell yes! That’s what’s happening here. This simple but delicious dip is a part of the ‘Pimp My Hummus’ series that was released when this blog first came out, and according to those that dipped their breadsticks into it this morning, its deliriously good! Combining the tickle of pickles and the creamy texture of hummus, we’ve got ourselves a winner here.
½ cup dill pickles
¼ cup pickle water (normal works fine but the water in which the pickles have been brining gives it an incredible kick)
½ cup tahini
Juice of 1 lemon
1 400g can hummus, drained and rinsed
5 tablespoons low-fat mayonnaise
2 cloves garlic
2 tablespoons olive oil
3 or 4 sprigs fresh dill
Throw all ingredients into a blender and pulse until pureed.
Serve with a drizzle of olive oil and a pinch of dill to garnish, and serve! Eat with crackers, on toast, or even with a spoon – enjoy!
Store in an airtight container in the fridge for up to a week.