Smoked Butterbean Hummus with Dill Oil

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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.

Smoked Butterbean Hummus with Dill Oil

Richard Makin

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.

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Ingredients

For the Hummus

▢ 1 tin butterbeans (drained)
▢ 2 cloves garlic
▢ 5 tablespoon olive oil
▢ 2 tablespoon tahini
▢ ¼ teaspoon maldon salt
▢ 2 tablespoon lemon juice plus more for topping
▢ 2-4 tablespoon water
▢ ½ teaspoon liquid smoke
▢ ¼ teaspoon smoked paprika
▢ Pine nuts for topping

For the Dill Oil

▢ 100 g fresh dill
▢ 120 ml vegetable oil

Instructions

For the Hummus

In a small frying pan, add the olive oil and bring to a medium heat. Add the garlic and fry until starting to brown. Turn off the heat and allow to cool for a few minutes.
In a high speed blender, add the butterbeans. On top of the butter beans pour the oil and garlic from the pan. Add the rest of the ingredients and blend until smooth. If too thick, add another tablespoon lemon juice or water.

For the Dill Oil

Blend the dill and the oil together in a high speed blender, or crush in a mortar and pestle.
Pour the dill oil into a small saucepan and bring to 70c over a low heat. Once you reach 70c, turn off the heat and allow to cool briefly.
Once slightly cooler, strain out the dill through a muslin or nut milk bag, reserving the oil. Discard the dill.
Set aside.

To Assemble

Pop a good portion of the Hummus into a shallow bowl and make a well in the centre using a spoon. Top with a drizzle of dill oil, a good squeeze of lemon juice and a sprinkle of maldon sea salt and black pepper.