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Dill Pickle Hummus

Lynne
  • minutes
  • Serves

INGREDIENTS

1 15 ounce can

of garbanzo beans/chickpeas (drained with water reserved, and rinsed)

1/2 cup

chopped dill pickles

2 1/2 tbsp

olive oil

2 tbsp

tahini

2 tbsp

dill pickle juice

1 tbsp

lemon juice

1 1/2 tsp

dill weed

3/4 tsp

garlic powder

1/2 tsp

salt

1/4

freshly ground black pepper

1/8 tsp

cumin

2 tbsp

reserved chickpea water