- Cooked chickpeas (canned or soaked and boiled)
- Pickle Paste
- Garlic cloves
- Lemon juice
- Olive oil
- Salt to taste
- Optional toppings: chopped cilantro, paprika, olive oil
- In a food processor, blend the cooked chickpeas, POONJIAJI’S Lime Chili or Spicy Mango Pickle Paste, tahini, garlic cloves, lemon juice, olive oil, and salt until smooth and creamy.
- Adjust the consistency by adding water or more olive oil if needed.
- Transfer the hummus to a serving dish.
- Drizzle with olive oil and sprinkle optional toppings like chopped cilantro and paprika.
- Serve the Pickle Hummus with pita bread, chips, or vegetable sticks for a flavorful and tangy dip.