Print Options:

Thai Chili Pickle Hummus

Yields2 cupsPrep Time15 mins

Gourmet dip platter with olives, pickles, cucumbers and cherry tomatoes

 0.33 cup tahini sauce
 2 tbsp lemon juice
 2 cloves garlic, chopped
 0.50 cup Mrs. Wages® 1 Step® Thai Chili Pickle Brine
 0.33 cup prepared Thai chili pickles chopped
 1 (15 oz.) can chickpeas, drained and rinsed
 2 tbsp fresh dill, chopped
 0.50 tsp fine salt
1

Combine tahini, lemon juice and garlic in a food processor and blend 15 seconds. Scrape down sides of the bowl.

2

3

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.

4

5

Add dill and salt and blend 15 seconds or until hummus is smooth and thickened.

6

7

Transfer to an air tight container. Cover and refrigerate for 30 minutes. Consume within 5 days.

Nutrition Facts

0 servings

Serving size

2 cups