It's easy to forget dill if you've given up fish but it's such a lovely, fresh & fragrant herb that lends itself really well to dips so I wanted to celebrate it with this twist on a classic hummus. I first served this Herby Lemon Hummus at the Easter NamasTEA event and guests loved it so I hope you'll try the recipe. It's lovely served with crudities but I also really enjoy it with my Beetroot Simple Seeded Crackers (recipe here).
Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for bone health
Makes 1 bowl
Ingredients:
1 x 400g chickpeas, drained
1 clove garlic
1 tbsp tahini
5 tbsp extra virgin olive oil
Few sprigs of fresh dill (approx 10g)
Few springs of parsley (approx 10g)
Juice of 1 & 1/2 lemons
Sea salt & black pepper
Method:
1) In a food processor, whizz together all of the ingredients until smooth and creamy.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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