If your garden looks anything like mine this year you probably have dill plants coming up in random spots throughout your beds. My small garden is replete with dill plants that are about knee high. Note to self: they call it "Dill Weed" for a reason.  Expect it to come back. Regardless of how odd it looks underneath the stairs or next to my perennials, I'm certainly happy to have plants in my garden that reseed themselves and come up next year. Look for more recipes this summer and fall that utilize this bountiful herb.  

Here's a quick recipe for lemon dill hummus you can throw together in less than 15 minutes in your food processor.

Spread on flatbreads or use as a dip for crudites. I quickly whipped this together for an afternoon snack.

Lemon Dill Hummus
Serves 3-4
Note: Double this recipe if you're using it for a small party.

1 can of Eden organic chickpeas, rinsed and lightly drained
juice of one organic lemon
2 whole cloves of garlic (use less if you don't like garlic)
1 T sesame tahini
1/4-1/2 tsp wasabi powder (if you don't have it available substitute a little grated horseradish or skip it entirely)
one quite large handful of dill from your garden, rinsed and patted dry

Combine all ingredients in your food processor and blend until you have a nice consistency for spreading onto flatbreads or dipping vegetables. You'll noticed I skipped adding any oil. The moisture from this hummus comes strictly from the lemon juice and any water clinging to the chickpeas after I rinsed them.

Tip: Roll the lemon on the countertop or table with your palm's gentle force before cutting it in half to juice. It loosens the juice and makes it much easier. I use my hands to juice the lemon. I cup one hand and it catches the seeds as my other hand squeezes it from above. The juice runs between my fingers into the bowl.