This Dill Pickle Feta Chickpea Dip is for everyone who loves strong flavors! It’s creamy, refreshing and goes great with crackers, pita, on sandwiches or salads. Serve it as an appetizer at your next party and everyone will be talking about how unique and delicious it is!
This Dill Pickle Feta Chickpea Dip may sound like a weird flavor combination to some, but if you are like me and love strong flavors, this recipe is for you! It’s very similar to a hummus dip, but I felt the dill pickle and feta were so far from traditional hummus flavors, I decided to call it a chickpea dip instead 🙂
I originally was just going to do a whipped feta style hummus, but then for some reason the dill pickles popped into my head and the flavors go so well together!
Dill Pickle Feta Chickpea Dip Recipe Ingredients
- Feta Cheese – You can use a block of feta cheese or crumbled feta cheese for this recipe. You could also use dairy free feta, if making vegan. I know Trader Joe’s sells blocks of vegan feta and you can probably find Follow Your Heart vegan feta crumbles at most grocery stores.
- Dill Pickles – I used both the actual pickles and the pickle juice for this chickpea dip. Just make sure you get dill pickles and not sweet pickles!
- Chickpeas – I used one can of chickpeas that I boiled in water with a little bit of baking soda for about 15 minutes. That is totally optional, but does help soften the chickpeas a little bit. Home cooked chickpeas are great too!
- Tahini – The tahini is kind of optional in this recipe. I added it in because I love the flavor and it’s a traditional ingredient in hummus, but the feta also adds some creaminess so you don’t have to add it if you don’t have it on hand.
- Olive Oil – You want to use a good quality olive oil that you enjoy the taste of.
- Garlic – As I said before, this dill pickle feta dip does have strong flavors, and one of those flavors is garlic! I love garlic so I loaded mine up with it, but you can use as much or as little garlic as you prefer.
- Lemon – I used both the zest and juice of the lemon. Same as with the garlic, you can make your dip as lemony as you like.
- Salt – Season with salt to taste. I don’t add any other spices but if you like you can add cumin, black pepper, cayenne pepper or anything else you can think of.
How To Make Dill Pickle and Feta Hummus Dip
- Add the feta cheese, garlic, lemon juice and zest, and olive oil to your food processor. Turn on and blend until feta cheese is creamy. You may have to scrape down the sides of the food processor once or twice. The feta probably isn’t going to be silky smooth, but that is ok!
- Next, add in the tahini and 3 tablespoons of water. Blend again until combined. Add in the chickpeas and 2 tablespoons of dill pickle juice, from the jar, and blend until you have a hummus like dip, 1-2 minutes.
- Lastly, add in your chopped dill pickle and pulse a few times until the pickle is mixed in, but there are still a few chunks visible. I like to put my dip into a bowl and top with a little olive oil, feta cheese and diced pickles so people know what is in the dip. You can also garnish with red pepper flakes and fresh herbs, if you like. Serve with pita, crackers or chips.
Recipe Frequently Asked Questions
- Is this hummus dip gluten free? Yes!
- Can I make this recipe vegan? Yes, just use vegan feta cheese instead of regular.
- What does this dill pickle feta dip taste like? It does have a strong flavor, but if you love all the ingredients, you will love it! It’s kinda vinegary and salty, which is a great flavor combo!
- What should I serve this chickpea dip with? I would serve with a side of crackers, pita or raw veggies for dipping. you can also add it to sandwiches and salads. You can use it anyway you would use a hummus dip.
- How long do leftovers last in the refrigerator? If stored in an airtight container, leftovers should last 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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Dill Pickle Feta Chickpea Dip
- Total Time: 15 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
This Dill Pickle Feta Chickpea Dip is for everyone who loves strong flavors! It’s creamy, refreshing and goes great with crackers, pita, on sandwiches or salads. Serve it as an appetizer at your next party and everyone will be talking about how unique and delicious it is!
Ingredients
- 6 oz cubed or crumbled feta cheese
- 1–2 cloves garlic
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 3 tablespoons water
- 1 (15 oz) can chickpeas, drained and rinsed*
- 2 tablespoons dill pickle juice
- 1/2 cup diced dill pickles
- Salt, to taste
- Red pepper flakes, to taste, if you like things a little spicy
Instructions
- Add the feta cheese, garlic, lemon juice and zest, and olive oil to your food processor. Turn on and blend until feta cheese is creamy. You may have to scrape down the sides of the food processor once or twice. The feta probably isn’t going to be silky smooth, but that is ok!
- Next, add in the tahini and 3 tablespoons of water. Blend again until combined. Add in the chickpeas and 2 tablespoons of dill pickle juice, from the jar, and blend until you have a hummus like dip, 1-2 minutes.
- Lastly, add in your chopped dill pickle and pulse a few times until the pickle is mixed in, but there are still a few chunks visible. I like to put my dip into a bowl and top with a little olive oil, feta cheese and diced pickles so people know what is in the dip. You can also garnish with red pepper flakes and fresh herbs, if you like. Serve with pita, crackers or chips.
Notes
*If you like, you can boil the chickpeas with about 1/2 teaspoon baking soda for 15-20 minutes to help soften them.
You can just add all the ingredients to the food processor and blend, but I like to add them in stages just to make sure they all get blended well.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dip, Vegetarian
- Method: Food Processor
- Cuisine: American
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