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.
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.
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
- 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 1/2 T. pickled garden vegetable juice
- 3/4 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.
Subscribe To Our Newsletter
Sign up to get my FREE Baking Substitutions Sheet! Join the 5000 others who are receiving our dessert newsletters and baking challenges.