Prep Time5 mins

Total Time5 mins

Course: Dip

Cuisine: American, Canadian, Mediterranean

Servings: 4 Servings

Calories: 206kcal


  • Food Processor


  • 15 oz can white kidney (cannellini) beans drained & rinsed
  • 1 avocado peel and pit removed
  • 2 tbsp lemon juice approx. half a large lemon
  • 2 teaspoon dried dill weed
  • 1/2 teaspoon sea salt or to taste
  • 1/4 teaspoon garlic powder
  • 2-4 tbsp pickle juice scoop some out of a jar of pickles or use water if you don’t have any


  • Add all the ingredients to your food processor, starting with 2 tablespoons of pickle juice. Process until smooth and add more pickle juice if a thinner consistency is desired.
  • Enjoy with veggies, crackers, pita, or as a spread in your favourite burgers and sandwiches.


I highly recommend using pickle juice over water for the absolute best dill pickle flavour in your hummus. If you have a jar of pickles in the fridge, just scoop out a few tablespoons.

TIP: When you finish your next jar of pickles, drain the contents (there’s often bits of garlic and pickles left behind) and keep the pickle juice in a jar in your fridge, for next time!

White beans work best for a creamier texture, but you may sub for chickpeas, if preferred.

Make ahead and refrigerate for 1 hour if you prefer your dips chilled.

Leftovers keep refrigerated for up to 4 days, or freeze air tight for up to 4 months.


Calories: 206kcal | Carbohydrates: 28g | Protein: 9g | Fat: 8g | Sodium: 411mg | Potassium: 726mg | Fiber: 8g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 3mg