When I think of hummus, one of the few latin phrases I know comes to mind, ne plus ultra: there is nothing greater. To my palate, no other dip approaches the glory of hummus, which I’ve enjoyed for 25 years. The classic combination of garbanzo beans, tahini, lemon juice, and garlic tastes so divine that I hesitate to justify a departure from it. I have read so many well-reviewed recipes for variations on hummus that it may be a blank canvas for all sorts of culinary adventures.
Today I tried combining hummus with another of my favorite flavors, refrigerator dill pickles. I’d recommend using a pickle you love. I’ve added pickles to enough recipes to know that it’s best to use a pickle you enjoy by itself. This pickle principle is parallel to the advice of cooking only with wines you like to drink. Otherwise, the finished dish could disappoint your taste buds. I’ve put hummus on sandwiches with pickles often enough that I guessed the combo could work in dip form. It has decent tartness that doesn’t mute the umami of the tahini.
Dill Pickle Hummus
Makes 2 1/2 cups
1 15 oz can garbanzo beans, drained
2/3 cup dill pickles, peeled and chopped
1/4 cup tahini
2 T pickle brine
1 T lemon juice
1/2 cup fresh dill, torn into pieces
salt and freshly ground pepper, to taste.
Place all ingredients in a blender or food processor and pulse until smooth. Taste and season with salt and pepper. Serve with cut vegetables and crackers.