Pickle Hummus

 

Silly Billy product used:

• Pickledip

Ingredients

• 1 × 540 ml can chickpeas, rinsed and drained

• 60 ml (¼ cup) pickle Pickledip sauce

• 60 ml (¼ cup) tahini

• 30 ml (2 tbsp) extra-virgin olive oil

• 5 ml (1 tsp) minced garlic

• 5 ml (1 tsp) whole-grain mustard

• 5 ml (1 tsp) sriracha

• 2.5 ml (½ tsp) table salt

• 1.25 ml (¼ tsp) ground black pepper

• 60 ml (¼ cup) crushed ice

Topping:

• 30 ml (2 tbsp) dill pickles, finely diced

• 30 ml (2 tbsp) pickle Pickledip sauce

  
  

Preparation

1. Transfer the chickpeas to a large bowl of lukewarm water. Swirl and gently rub the chickpeas between your hands to loosen the skins, then remove any skins that float to the surface. For an even creamier hummus, remove all the skins manually by gently pinching each chickpea between your fingers (the skins will come off easily). Although this method takes longer, it ensures a much smoother texture. Drain the chickpeas well.

2. Pat the chickpeas dry with paper towels to remove most of the excess moisture.

3. In a food processor or high-powered countertop blender, add the chickpeas, pickle sauce, tahini, olive oil, garlic, whole-grain mustard, sriracha, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed.

4. Add the crushed ice and blend again until fully incorporated. This step helps aerate the hummus and gives it an even lighter, creamier texture.

5. Transfer the hummus to a bowl, cover, and refrigerate for at least 1 hour to allow the texture to firm up and the flavors to fully develop.

6. Spoon the hummus into a serving bowl or plate. Create a gentle swirl in the center using the back of a spoon. Top with diced pickles and drizzle with pickle sauce.