Makes about 2 cups
Ingredients
2 (16-ounce) cans chickpeas, drained
1/2 cup chopped dill pickles, plus more for garnish
1/2 cup tahini
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup pickle brine
3 garlic cloves, peeled
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Pinch of crushed red pepper flakes
1 tablespoon chopped fresh dill, for garnish
Pita chips and sliced vegetables, for serving
Instructions
In a food processor, combine the chickpeas, pickles, tahini, olive oil, brine, and garlic. Add the cumin, salt, pepper, and red pepper flakes. Blend until smooth. Taste and adjust the seasoning if needed.
Transfer to a bowl. Drizzle with olive oil and top with chopped pickles and dill.
Serve with pita chips and sliced vegetables.
