Instructions

• Drain and rinse the two 14‑ounce cans of chickpeas. Reserve about 1/4 cup of the drained chickpeas for topping and add the remaining chickpeas to a food processor.
• Pulse the chickpeas in the food processor until they begin to break down.
• Add 1/2 cup tahini to the food processor and blend until combined and fairly smooth, stopping to scrape down the sides as needed.
• Add 4 minced garlic cloves, 1/4 cup dill pickle juice, 1/3 cup dill relish, 1/4 cup olive oil, the juice of 1/2 lemon, 1 teaspoon dried dill, a pinch crushed red pepper flakes, and kosher salt and black pepper to taste. Blend until the mixture is creamy, scraping the bowl once or twice if needed.
• With the processor running, add ice water starting with 1/4 cup. If the hummus needs a thinner, silkier texture, add up to an additional 1/4 cup (total 1/2 cup maximum) of ice water and blend until smooth and creamy.
• Taste and adjust seasoning as desired (more salt, pepper, or extra dill relish if you like).
• Transfer the hummus to a serving bowl or plate, spread it evenly, and top with the reserved chickpeas, 1/2 cup diced dill pickles, and fresh dill. Serve immediately.