If you love pickles then you're going to love this pickle houmous! It's creamy, tangy and packed with dill pickle flavour. It's also incredibly easy to make and is a great way to give classic houmous a bit of a twist.
I love serving it with warm flatbreads, crunchy vegetables or crispy pita chips. And if you really want to take it up a notch, add plenty of chopped pickles, fresh dill or even a drizzle of chilli oil on top!
What is pickle houmous?
Pickle houmous is simply classic chickpea houmous with pickles and pickle juice added for extra tang and flavour.
The pickles add a lovely sharpness to the creamy chickpeas and tahini, while the dill and garlic keep it fresh and savoury. It's one of those recipes that's so simple but tastes like you've put much more effort into it. Plus, I haven't seen it in the shops so I have to make it at home if I want to eat it!
Ingredient notes for pickle houmous
To make this pickle houmous you'll need:
- Chickpeas - I use a tin of chickpeas to keep this recipe really quick and easy. Drain and rinse them well before using.
- Gherkins - Use your favourite jar of dill pickles or gherkins. You can add more if you want a really strong pickle flavour.
- Pickle juice - Don't throw away the pickle juice! A couple of tablespoons add lots of tang and also help loosen the houmous.
- Tahini - This gives the houmous its creamy, nutty flavour.
- Garlic - Just one small clove is enough. Add more if you love garlic.
- Dill - I used a spoonful of dried dill but of course you could replace it with fresh dill if you have it.
- Olive oil - A little extra virgin olive oil makes the houmous richer and smoother. Right now I've got an olive oil subscription from Ionian Gold and I love the quality of their olive oil.
- Onion salt - This adds a lovely hint of onion plus a little extra saltiness.
- Seasoning - You can add a little extra salt at the end if you think it needs it. Different pickles can vary in saltiness so you really need to taste it before adding extra.
How to make pickle houmous
It couldn't be easier to make this houmous.
Just put the chickpeas, pickles, pickle juice, tahini, dill, garlic, olive oil, and onion salt into a food processor.
Blend until smooth, adding a little extra olive oil, pickle juice or even just water if the consistence is too thick.
Taste and adjust the seasoning. You can add more pickle juice if you want it tangier or another pickle if you want even more pickle flavour.
Spoon the houmous into a bowl and make a little swirl in the middle. Top with a drizzle of olive oil.
How can you adapt pickle houmous?
This is a really easy recipe to adapt depending on how you like your houmous.
If you love pickles, add another pickle or two and an extra splash of pickle juice.
You could also add some fresh dill to the food processor for even more herby flavour. You can also add extra chopped pickles on top and fresh dill when serving.
If you like things spicy, add some chilli flakes or a spoonful of your favourite hot sauce. Or simply finish it with crispy chilli oil.
You could also swap the dill pickles or gherkins for spicy pickles if you can find them.
What to serve with pickle houmous?
There are so many ways to serve this pickle houmous.
I love it with warm flatbreads or toasted pitta bread for dipping. It's also great with cucumber, peppers, carrots and other crunchy vegetables.
For a really good snack plate, serve it with olives, feta, toasted pitta and plenty of pickles.
It's also delicious alongside crispy potatoes. Try spooning it onto a plate and topping with crispy air-fried potatoes, chopped pickles and fresh dill.
And if you're making a burger or sandwich, a spoonful of pickle houmous makes a really tasty alternative to mayonnaise.
Storing pickle houmous
Keep the houmous covered in the fridge for up to 3 days.
It may firm up slightly in the fridge or separate slightly, so give it a good stir before serving. If you want it a little looser and creamier, stir through a small splash of pickle juice or water.
Recipe
Pickle Houmous
Equipment
Ingredients
- 400 g tin of chickpeas
- 40 g gherkins This was 3 gherkins
- 2 tablespoon pickle water
- 1 teaspoon dill dried
- ½ teaspoon onion salt
- 1 garlic clove crushed
- 3 tablespoon extra virgin olive oil I used Ionian Gold
- seasoning Extra salt to taste
Instructions
- Just put everything in the blender or food processor and blitz
- If the mixture is too stiff add a little extra pickle water or olive oil. Then blend again.
- Taste and add extra salt if necessary at the end.
Notes
Nutrition
More houmous recipes
If you like the sound of this gherkin houmous, why not try one of my other houmous recipes:
Keep in touch
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Corina Blum
We love this recipe because it's just a different flavour from regular houmous. It's brilliant as a dip or in sandwiches.