Sweet & Salty Tipsy Pickle Snack Board

Recipes from The Rogue Brussel Sprout in collaboration with The Tipsy Pickle

This recipe was created by Lee from The Rogue Brussel Sprout in a collaboration with The Tipsy Pickle

Prep Time

15 minutes

Cook Time

0 minutes


6 Servings


2 chickpeas, canned (Two 15-ounce cans, drained and rinses)
1⁄4 cup Brine (from Tipsy Pickle's )
2 tablespoons mustard, whole grain
2 tablespoons maple syrup
1⁄2 teaspoon salt
  olive oil (as needed)
  pickles (from Tipsy Pickle's)
1 onion, red
  Brine (from Tipsy Pickle's)
  apple cider vinegar (as needed)


For the Tipsy Pickle Hummus:

1. Combine chick peas, pickle brine, mustard, maple syrup,  and salt in a food processor. Process until you have a thick, creamy hummus. Add a drizzle or more of olive oil if needed to help bring it together.

2. Transfer the hummus to a serving bowl.

3. Garnish with chopped pickles and mustard seeds from the pickle jar.

For the Tipsy Quick-Pickled Red Onions

1. Slice the onion into thin rounds and add them to a pot.

2. Add the pickle brine to the onions, then add additional apple cider vinegar just until the onions are barely submerged.

3. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes or until the onions are pickled and tender.

4. Drain the onions in a strainer, then cool completely.

For the Snack Board

Assemble the Tipsy Pickles, Tipsy Pickle Hummus, and Quick-Pickled Red Onions on a snack board alongside your favorite salty and sweet snacks.


Photo courtesy of The Rogue Brussel Sprout.