Photos by Meghan Rodgers

Earth-Inspired Eats — Pittsburgh Pickle Hummus

By Meghan Rodgers


August 25, 2020

What makes pickles so darn appealing?

Is it the juice? Some people swear the slurp it all by itself.

Is it the crunch? The perfect companion to a burger.

Is it the saltiness? All of that sodium (electrolytes) means they’re great for hydration.

Well, if you’re from Pittsburgh, you know it’s just in our blood. Over the years, pickle-producing Heinz has become a huge part of Pittsburgh culture—the city boasts a Heinz Hall, Heinz Field, and the Heinz History Museum. And most Pittsburghers today will tell you they still sport their Heinz pickle pin from time to time. Newborn babies are even dressed in handmade pickle costumes in celebration of the one of the town’s largest food festivals—none other than the Pickle Festival.

Perhaps it’s our common German ancestry that leads us to love pickles so much, but Pittsburgh has experienced an explosion of pickle-related products over the past few years—everything from pickle whiskey to pickle cotton candy. So why do Pittsburghers love pickles so much?

You might say, we just relish in it.

With my hometown as inspiration, I set out to capture everything we love about pickles in a vinegary, tangy dip form. I rarely eat meat, so any opportunity to fit protein into my diet is a big win, and hummus, with it’s protein-packed chick peas, is always an easy go-to.

The result? This vegan Pickle Hummus is dill-icious!

It’s loaded with that briny pickle flavor, and it’s so easy to prepare. Just whip up a few ingredients in the food processor and serve with veggies for a seriously scrumptious snack.

Make a big batch anytime you have insatiable pickle cravings to kill.

A bowl of hummus with pickle slices and dill on top place on a grey table surrounded by crostinis.

Pittsburgh Pickle Hummus


15-ounce can of chickpeas, drained and rinsed
1/4 cup pickle juice
3 tbsp liquid tahini
2 cloves garlic, chopped
1 tbsp olive oil
1/2 tsp sea salt
Freshly cracked black pepper
1/4 cup baby dill pickles, chopped
a few baby dill pickles, sliced for garnish (optional)
fresh dill (optional)


1. Add chickpeas, pickle juice, tahini, garlic, olive oil sea salt, and black paper to a food processor.
2. Process for about 3 minutes or until smooth, scraping the sides down if necessary. Add chopped baby pickles and stir.
3. Transfer hummus to small bowl. Top with sliced pickles and fresh dill. Drizzle with more olive oil and add more sea salt and pepper if desired.
4. Serve with chips, pitas, and fresh veggies, or smear on your favorite sandwich.


Meghan Rodgers is a media professional and writer covering travel, food and the environment. Find her writing on the food blog EverybodyCraves and her website,