I’m sort of obsessed with making herb oils. For ages I’d buy those massive bunches of herbs (because the little packaged ones are gross and plastic s.u.c.k.s) but could never use them all before the went bad – even when storing them in a glass of water. So I tried infusing them into an oil. I think the first one I tried was oregano (also OBSESSED with fresh oregano!) and it was a bloody revelation – on top of pizzas, pastas, babaganoush – you name it! This dill oil, however is my bestest oily pal. It’s a MUST with any hummus, particularly this one – accompanied by a huge squeeze of fresh lemon.
The hummus in this recipe is literally like butter. So creamy and melty. Take it easy on the garlic as you don’t want to introduce too much heat, but feel free to up the tahini if you need more nuttiness.