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Dill and Butter Bean Hummus

Hummus us one of my FAVOURITE things in the whole world, but using chickpeas can get a bit samey so I’ve started playing with my recipe.

In this, I use butter beans instead of chickpeas, and add both dill and seaweed.

Dill is such a beautiful herb. Just stroking its feathery fronds is so soothing, and adding it to hummus has been just another lovely find.

As for the seaweed, I had some left over soaking in a bowl, so I thought – let’s give it a go. I can’t say it adds much to the flavour, but I do know behind the scenes, it’s adding a nutritional punch, full of wonderful minerals, so a big thumbs up for seaweed.   


  • 1 tin (400g) of organic butter beans (unsalted in water) (equates to about 240g of actual beans) (Even better prepare some from scratch)
  • Juice of one lemon
  • 1 clove of garlic, crushed
  • 2 – 3 tablespoons of light tahini
  • 2 tablespoons of extra virgin olive oil
  • A little Himalayan Salt to taste
  • A good handful of fresh dill , picked off the main stalks
  • A little dried seaweed, pre-soaked (save the water as you can use in the mix or just drink it!!)



Whiz around in a blender until smooth …………….

You can add a little of the seaweed soak water if wanted

Empty into a bowl and keep chilled in the fridge

Delish  🙂


I used Organic Irish Spirulina (produced by Algaran) which is rich in Iron, Calcium and Magnesium, amongst other things!!.

Salad platter with homemade Dill and Butter Bean Hummus