Dill Pickle Hummus - with Creamy Butterbeans
Super creamy hummus made using butterbeans and dill pickles for a snackable, craveable dip that's has the best light fluffy texture and tangy pickle flavor.
Servings: 12 portions
Calories: 48kcal
Equipment
Ingredients
- 240 g cooked butter beans equivalent of 1 drained tin/can
- 3 tablespoon tahini
- 1 clove garlic chopped less if you like it not too garlicky, or 2 if you want it more garlicky
- 30 ml pickle juice from the jar of pickles
- 2 dill pickles
- 30 ml fresh lemon juice you might need more than half depending on the lemon size
- 1 tablespoon fresh dill
- salt to taste
OPTIONAL TOPPINGS
- olive oil for drizzling later optional
- extra dill pickles for topping the hummus
Instructions
- Whizz all the ingredients in a food processor or blender until smooth.240 g cooked butter beans, 3 tablespoon tahini, 1 clove garlic chopped, 30 ml pickle juice , 2 dill pickles, 30 ml fresh lemon juice, 1 tablespoon fresh dill, salt to taste
- If it's a bit dry, add a little extra of the pickle juice or lemon juice.
- Taste and add more lemon juice or salt to your own taste.
- Serve with a drizzle of olive oil & extra chopped pickles on top.
Notes
NB: Pickle juice and pickles vary in salt, so be sure to test before adding extra salt.
Top Tip!! Get fancy with toppings- artistically add some extra roasted butter beans, toasted pine nuts and finely chopped parsley along with the drizzle of olive oil & extra smoked paprika.
Everyone will think you've made waaaay more effort than just whizzing some things together in a food processor
Nutrition
Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg