Dill Pickle Hummus

Ingredient Spotlight. Our Wild Dill Infused Olive Oil is the whole idea — fresh, feathery fernleaf dill pressed right into the oil, so the hummus tastes green and garden-bright without a fistful of chopped herbs. A splash of tangy white balsamic stands in for the brine's acidity and keeps the flavor clean.

Ingredients

• ½ cup dill pickles, plus more to top
• ¼ cup Wild Dill Infused Olive Oil
• 1 Tbsp Sicilian Lemon White Balsamic Vinegar
• ¼ cup tahini · 3–4 garlic cloves
• 1–2 tsp sea salt · 1 tsp fresh dill
• ½ tsp black pepper · ¼ tsp ground cumin
• 4 small ice cubes
• 2 (15 oz) cans chickpeas, drained, rinsed, and patted dry

Instructions

1. Add everything except the ice and chickpeas to a food processor and blend until smooth.
2. Add the chickpeas and ice cubes; puree 5–7 minutes, scraping down the sides, until luxuriously creamy. The ice is the trick — it whips air in and lightens the texture.
3. Spread into a shallow bowl, swoosh the back of a spoon through it, and finish with a raw drizzle of the Wild Dill oil, sliced pickles, more fresh dill, and a crack of black pepper.

Chef's Notes

• Patting the chickpeas dry helps them break down silkier, and a full 5-minute blend is what gives you that whipped, airy texture.
• Taste before serving — pickles vary in saltiness and brine strength, so adjust the salt and add a splash more white balsamic to brighten as needed.

Make It Yours

• For a dill-and-heat version, finish with a thread of our Baklouti Green Chili Fused Olive Oil and a scatter of crunchy Pepitas.

Allergens: contains sesame (tahini).

Come taste our Wild Dill oil at the shop — it turns everyday dips like this into something people remember.