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
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!