Combine the chopped dill pickles, chilled pickle juice, tahini, extra virgin olive oil, minced garlic, sea salt, fresh dill, black pepper, and ground cumin in your food processor. Pulse until smooth.

Add the drained chickpeas and ice cubes. Blend on high for 5-7 minutes, scraping down the sides halfway through.

Check the texture; if too thick, add water a tablespoon at a time until desired consistency is achieved.

Transfer to a serving bowl and garnish with extra chopped pickles, fresh dill sprigs, or red pepper flakes. Serve with pita chips or veggies.