Dill Pickle Hummus

This is a slight departure from traditional hummus recipes due to the fact that it doesn't use tahini paste and relies on the juice of pickle brine... although on second thought you could add a tablespoon or two of Tahini if you wish to enhance the texture. As is, it has a more clean, sharp tangy taste and using fresh dill is a must. A perfect dip that is even better as a sandwich spread.  

Dill Pickle Hummus

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1 can (540ml) chickpeas, drained and rinsed

1 tablespoon olive oil

1/2 cup pickle juice brine

1 teaspoon cumin

1 teaspoon smoked paprika

2 tablespoons fresh dill

dash of salt and pepper

1/3 cup chopped dill pickles

Place all the ingredients into a food processor or blender and process until smooth.

Add the 1/3 cup chopped dill pickles and process a bit more. 

Serve with pita bread, crackers, corn chips and sliced vegetables. Can be also used as a sandwich spread.