Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print Recipe
Dill and Pickle Hummus
A quick and easy dip to snack on. Gluten-free, dairy-free and vegan.
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Course:
Appetizer, Snack
Cuisine:
Mediterranean
Keyword:
dip, snack, gluten-free, Dairy-free, hummus, vegan
Servings:
10
Author:
default
Ingredients
425
g
cannellini beans
canned
425
g
chickpeas
canned
1
cup
dill pickles
chopped
3
tbsp
dill pickle juice
¼
cup
tahini
3
tbsp
fresh dill
chopped
1
tsp
onion powder
1 ½
tbsp
lemon juice
1
lemon zested
½
tsp
salt
¼
cup
olive oil
Instructions
Strain and rinse the cannellini beans and chickpeas
Place all the ingredients into a food processor and blitz to desired texture. (I like it super smooth)
Plate
Tastes great with chopped carrot, capsicum, cucumber slices, celery sticks!
Notes
This can be stored in small containers and frozen. To serve at a later date defrost in the fridge or at room temperature.