Puckery Pickle Hummus

This hummus is great as a dip for vegetables or pita chips or spread onto a sandwich. It will thicken after a few days in the fridge, so feel free to stir a little water (or more pickle juice) into it, to loosen it up before serving. 

Makes about 2 cups.

2 cloves garlic
1 (15-ounce) can (about 1½ cups) chickpeas
¼ cup chopped pickles
¼ cup tahini
¼ to ½ cup pickle brine
Salt and pepper to taste

Place the garlic cloves in the bowl of a food processor and pulse until chopped. Add chickpeas, pickles, tahini, and the smaller quantity of pickle brine to the bowl and blend until smooth, scraping down the sides as needed. 

Taste the hummus and add more pickle juice if you’d like it to be a little more tangy. If the hummus is too thick, blend in a spoonful or two of water to thin it out. Taste hummus and add salt and pepper as needed.

Read Leslie Lynn Lucio's story about Real Pickles, Pickles to the People: Creating a Community Around Fermentation