Spicy Dill Pickle Hummus
Recipe Creator: Chef D
Homemade hummus is so easy and delicious. Adding flavourful Sunny Dog Spicy Dill Pickle Monterey Jack gives it a fresh burst of flavour with tangy dill and spicy jalapeños.
- Cold water
- 1 cup dried chickpeas
- 3 tbsp. of salt, split by 2 and 1
- ½ tsp. baking soda
- ¾ cup tahini, stirred and at room temperature
- 3 ½ tbsp. lemon juice
- 2 tbsp. pickle brine
- 1 cup Sunny Dog Spicy Dill Pickle Monterey Jack, grated (holding back a little for final dress)
- 1 to 2 tbsp. extra virgin olive oil
- ½ tsp. cumin, ground
- ½ tsp. paprika, ground
- Sprigs of dill for final dress
- In a large bowl, add dried chickpeas, 2 tbsp. of salt and cold water (about 2 inches over the top of chickpeas). Let them soak for 12 hours or overnight. You can used canned if you wish but the texture and taste of dried is really yummy.
- Over high heat, bring a large stock pot of 10 cups of water to a rolling boil. Add the baking soda to the boiling water.
- Drain the soaked chickpeas and discard the salted water. Add the drained chickpeas to the boiling water. Bring back to boil and then lower to simmer. Cook for approx. 50 min or just until the skins are falling off.
- Put a bowl under the strainer and drain off water leaving the chickpeas in the strainer and the water in the bowl. Keep ¾ cups of the chickpea cooking water aside and discard the rest.
- Pour chickpeas into a food processor. Place about 3 tbsp. of chickpeas to one side for final dress.
- Process in the food processor for about 3 minutes. Add 1 tbsp. of salt and pulse until combined.
- Once combined add in the tahini. Mix until it is light and silky smooth, about 2 minutes. Mix in the ¾ cup of the cooking water, lemon juice, pickle brine and cheese. Process until consistent and smooth about 3 minutes.
- Final Dress: spread in a shallow dish and dress with drizzled olive oil and dust with cumin, paprika, a little grated cheese and the reserved chickpeas. Crown with sprigs of dill.
- Serve with veggies, chips or your finger.
ChefD’s Tip: If you use canned chickpeas, slowly warm chickpeas in a pot but do not boil. Do not add any salt as the canned chickpeas have salt. Once warm, drain and hold back liquid until blended. Remember these are softer so you will not need as much liquid. What is in the can should be enough.