Ingredients

• ½ cup dill pickles
• 1 tablespoon Suyo Cucumber Balsamic Vinegar
• ¼ cup tahini
• ¼ cup Fernleaf Dill Olive Oil
• 3-4 garlic cloves
• 1-2 teaspoons Sicilian Sea Salt
• 1 teaspoon fresh dill
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cumin
• 4 small or 2 large ice cubes
• 2 15 oz. cans chickpeas - drained, rinsed, and patted dry

Products used: Suyo Cucumber Balsamic Vinegar , Fernleaf Dill Olive Oil , Sicilian Sea Salt

Instructions

• Add all ingredients EXCEPT the ice cubes and chickpeas to a food processor and process until smooth.
• Add in the chickpeas and ice cubes and puree for 5-7 minutes, or until smooth and creamy, occasionally stopping to scrape the sides down.
• Serve hummus topped with sliced pickles, fresh dill, red pepper flakes, and a sprinkle of freshly-ground black pepper and enjoy!