Pickled Vegetable Hummus

Pickled  Vegetable Hummus


There's something you should know about me. I love pickled things and vinegar. This pickled vegetable hummus is basically the best thing ever. The hubs isn't nearly as fond of pickled things and vinegar as I am, but that's okay. I didn't have to share this hummus. That's a win in my book.

I also am a fan of garlic, so of course I added a healthy addition of garlic to this hummus dip. This hummus eventually led to quite the scene at music class. Wesley and I take our son to music class every Wednesday where we sing our hearts out, beat on instruments, and dance like 3-year-old children. It's pretty fun. As I was singing along, minding my own business, Wesley gave me a shove and asked what in the world I had been eating. He basically told me my mouth smelled like a garbage can, which was a lie. Instead it smelled of 5-6 cloves of roasted garlic, guess he didn't know the difference.

brownie mix cookies
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Pickled Vegetable Hummus

Pickled Vegetable Hummus
So, be warned. Eating this pickled vegetable hummus will allow you to share your snack with an entire group of people in a rather large room without even knowing it. You're welcome! Seriously though, it was worth it and I would do it again.

Pickled Vegetable Hummus

If you look closely, you can see bits of pickled carrots in the hummus. There's nothing wrong with a little color, right? The hummus was spicy and vinegary. My favorite thing to eat with it was pita chips. I highly recommend getting some for the hummus.

Pickled Vegetable Hummus

Pickled Vegetable Hummus

Vegetable hummus with carrots and crackers.

Pickled Vegetable Hummus

Spicy, garlicky, pickled vegetable hummus!
5 from 1 vote
Prep Time 25 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 2 cups
Calories 269 kcal


  • 19 oz. can chick peas drained, rinsed, and skin removed
  • 6 cloves garlic roasted
  • 3 T. olive oil
  • 2 T. tahini
  • 2 T. hot sauce
  • 1 ½ T. pickled garden vegetable juice
  • ¾ cup pickled garden vegetables


To Roast Garlic

  • Preheat oven to 350 degrees.
  • I roasted an entire head of garlic. Cut off the top of the garlic head. Rub with 1 tablespoon of olive oil and add a pinch of salt. Wrap in tin foil. Bake in the oven for 30-45 minutes.


  • In a blender or food processor, add in all the chick peas. Be sure to remove the outer skin of the chick peas. They don't process well.
  • Add in the roasted garlic, olive oil, and tahini.
  • Mix on high until the chick peas are are finely chopped pieces.
  • Add in the hot sauce, pickled vegetable juice and vegetables. Mix until the hummus is completely smooth about 3 - 4 minutes. If the hummus is too thick, add in more olive oil or pickled juice. I would start with 1 tablespoon and go from there.
  • Serve is pita chips.


Calories: 269kcalCarbohydrates: 39gProtein: 14gFat: 7gSodium: 777mgPotassium: 423mgFiber: 12gVitamin A: 40IUVitamin C: 3.5mgCalcium: 111mgIron: 3.5mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)


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  1. Looks tasty. I love your presentation as well. Thank you for sharing with us at #HomeMattersParty . We would love to see you again next week.

  2. What a great idea Miranda! I love fermented vegetables but never thought of mixing them with hummus. Thanks for sharing this recipe!

    1. I was kind of concerned that I'm the only one in the world that would enjoy something like this! At least I know you're family is with me on this one! 😀

5 from 1 vote (1 rating without comment)

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