Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 1/3 cup dill pickles, finely chopped
  • 2 tbsp pickle brine
  • 2 tbsp fresh dill, chopped

Instructions:

  1. Place the rinsed chickpeas, tahini, and olive oil into the food processor. Process for 1–2 minutes until the mixture is smooth and pale.
  2. Add the pickle brine and half of the chopped dill pickles. Blend on high for another 30 seconds.
  3. Pulse in the remaining chopped pickles and fresh dill 3–5 times to maintain a contrasting crunch.