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.

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.

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.