For an extra creamy hummus, remove the skins from the chickpeas by placing each one between your fingers and squeezing off the outer layer. Add the prepared chickpeas to a high-powered blender or food processor. Add the tahini, pickle juice, 3/4 cup of the chopped dill pickles, lemon juice, dill, salt, garlic, and olive oil.

Pulse or blend until smooth, stopping to scrape down the sides as needed. If the hummus is too thick, add water, one tablespoon at a time, to thin. Taste and adjust seasonings as desired.

Transfer the hummus to a serving platter and garnish with the rest of the chopped pickles and more fresh dill. Serve with cucumber slices, chopped veggies, and/or pita chips.