You are going to see a lot of chickpeas throughout this blog. In fact I’m sure I’ve already issued that ‘warning’ but I feel like I need to say it again while I share more chickpea love!

I really do love these beans (yes, Garbanzo beans) , I eat them quite a lot, at least every few days in some shape or form.

Reason being - they are super duper healthy, filling and a fibrous staple, especially for us ladies - read the low-down on chickpeas and hormones.

Why dill?

Well, why ever not? it’s the biz! I can’t tell you how much I enjoy it, so fragrant and tasty, it can spruce up anything from potato salad to a tartar sauce, it’s the hero in this dish for sure!

Read on for the recipe.

Dill Hummus

PREP TIME - 5-10 mins |  SERVES 2 - 4  | RECIPE TYPE - SIDE/DIP | VEGAN

Ingredients

• 1 tin of chickpeas

• a small handful of dill

• 2 cloves garlic

• 4 tbsp extra virgin olive oil

• juice of 1/2 a lemon

• seasoning

• water to loosen

Instructions

1. Add the chickpeas, garlic and dill to a mini blender/chopper and pulse until finely chopped.

2. Add the olive oil and lemon, pulse again until you reach the desired consistency. Add some water or extra oil to loosen if necessary.

3. Taste and season.

4. Drizzle with a little more olive oil before serving.

My notes and tips

As mentioned I love dill, but it’s very pungent, a quarter of an average supermarket-sized packet will be enough for this recipe.

This is very much 5 minute hero of a recipe, whack it all in and blitz. You could roast the garlic first if you find raw garlic a bit much.

Don’t forget to pin it.