Tomato-Dill Hummus with Lime
- 50g raw chickpeas, cooked (it's worth a tin of canned chickpeas)
- 5-6 cherry tomatoes
- 1 clove garlic
- 1 tsp. salt
- juice of 1/2 lime
- 2 tsp. dried dill weed
- cracked black pepper
Place everything in a food processor or use a hand-held blender and blend until creamy.
Spread hummus on freshly baked bread. I am addicted...
Reprinted with permission from Constanze Reichardt of
Photograph © Constanze Reichardt.