top of page
Dill Hummus with Cherry Tomatoes and Tomato & Sriracha Jam
2 x 400g tins chickpeas
10g dill, plus extra for garnish
120ml lemon juice
120g tahini
4 garlic cloves, roughly chopped
4 tbsp olive oil
1 tsp cumin powder
6 tbsp chickpea water
200g baby tomatoes
1/2 tbsp olive oil
150g Tomato & Sriracha Jam
Serves 4-6
Smooth and creamy chickpea puree flavoured with lemon juice, garlic, tahini and dill and topped with sweet baby tomatoes and spicy Tomato & Sriracha Jam. Served with toasted pitta bread, this quick and easy dish will make an attractive and delicious addition to any picnic!
Follow Us
Share This Recipe
bottom of page