Smoked Butterbean Hummus with Dill Oil
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.
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.