Directions
Combine tahini, lemon juice and garlic in a food processor and blend 15 seconds. Scrape down sides of the bowl.
Add about half brine, all the pickles and about half of the chickpeas to the tahini mixture. Blend 30 seconds. Scrape down sides; add remaining brine and chickpeas. Blend 30 seconds. Scrape down sides.
Add dill and salt and blend 15 seconds or until hummus is smooth and thickened.
Transfer to an air tight container. Cover and refrigerate for 30 minutes. Consume within 5 days.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Combine tahini, lemon juice and garlic in a food processor and blend 15 seconds. Scrape down sides of the bowl.
Add about half brine, all the pickles and about half of the chickpeas to the tahini mixture. Blend 30 seconds. Scrape down sides; add remaining brine and chickpeas. Blend 30 seconds. Scrape down sides.
Add dill and salt and blend 15 seconds or until hummus is smooth and thickened.
Transfer to an air tight container. Cover and refrigerate for 30 minutes. Consume within 5 days.
