Dill Pickle Hummus

Version 2

1 (15oz) can chick peas, rinsed and drained
3/4 cup chopped dill pickles plus 2 tbsp brine
1/4 cup tahini
1 garlic clove, chopped
2 tbsp minced fresh dill
1 tbsp lemon juice
1/2 tsp salt
1/4 cup olive oil

1. Combine the chickpeas, 1/2 cup of pickles, pickle brine, tahini, garlic, dill, lemon juice, and salt in food processor. With motor running, slowly drizzle in olive oil. If too thick, add warm water (1 tbsp at a time) until desired consistency. Transfer to bowl and add remaining pickles.

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