Steps
- Drain 425g of canned chickpeas, reserving the liquid. Process 1 medium peeled garlic clove with 1 tablespoon of lemon juice until finely chopped.
- Add the chickpeas, ⅓ cup of tahini, ¾ cup of diced dill pickles, ¼ cup of pickle brine, ½ teaspoon of kosher salt, and 2 large handfuls of fresh dill. Season with black pepper.
- Blend for 1-2 minutes, scraping as needed, until creamy. Add 1 tablespoon of reserved chickpea liquid if too thick.