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.
2 (15 oz) cans chickpeas, drained, rinsed, and patted dry
Instructions
Add everything except the ice and chickpeas to a food processor and blend until smooth.
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.
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.
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