Sweet & Salty Tipsy Pickle Snack Board

Banner Image: 


SourceRecipes from The Rogue Brussel Sprout in collaboration with The Tipsy Pickle
Prep time15 minutes
Cooking time
Total time15 minutes


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


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
olive oil (as needed)
pickles (from Tipsy Pickle's)
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.