A zesty twist on traditional hummus, featuring the herbaceous freshness of dill and the savory notes of black olives.

Dill and black olive hummus




  • 400g tin chickpeas
  • 2 tbsp good quality olive oil
  • 1 tsp tahini
  • Juice of ½ lemon
  • ½ clove garlic, grated or crushed
  • 20g dill (small bunch)
  • Approx. 10 pitted black olives
  • Pinch sea salt (if needed)


  • Drain and rinse the chickpeas but reserve the liquid.
  • Put all the ingredients into a food processor or use a stick blender in a tall container and pulse until you have a rough paste, adding some of the reserved chickpea water until you reach a desired consistency.
  • Taste and adjust seasoning as desired- you will probably find that the olives add enough salt.