Cannabis Infused Hummus
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WHY YOU’LL LOVE THIS RECIPE
Vegan, vegetarian, and 100% plant based
Packed with healthy fats like omega 3
Make this crowd-pleasing appetizer in less than 10 minutes
All you need is a food processor or blender!
HOW MUCH CANNABIS OIL SHOULD YOU USE?
In my recipe, I only used 1 tsp of cannabis oil, specifically CBD oil because this particular oil I had was rather herby and potent. 1 tsp of the CBD oil that I used equates to 10mg of CBD, which is an appropriate dosage for me if I’m just making a dessert. It’s important to know what your personal dosage is, and never rely on someone to tell you what your own dose should be. The rule of thumb is always to start low, and go slow. Start off with a few mg of CBD or THC, hang out for an hour or two, and see how you feel. There’s many factors that can affect how much dosage is required in order to trigger the psychoactive or desired effects (ie. mood, stomach fullness, sleep, etc.) so don’t be alarmed if you’re using a dosage that worked yesterday, but not today.
I would recommend making this recipe as a low-dose recipe because it is meant to be an appetizer or dish for sharing. If you’re planning to enjoy this dish with an infused dish after, make sure you factor in the fact that your secondary dish will also be infused so your total dose consumption could be potentially doubled or higher.
OTHER SHAREABLE RECIPES
THE INGREDIENTS
Chickpeas - Make sure you wash or rinse the chickpeas as this will help remove the outer shell on the chickpea which will make your hummus more smooth and less grainy. It’s important to get chickpeas that are just in a can of water and nothing else! Sometimes there can be added preservatives. If you have the time, you can cook dried chickpeas.
Tahini - This is a must have ingredient in the recipe! It’s what gives the hummus the lovely creamy sesame taste. Make sure you’re getting natural tahini that only has one ingredient. Alot of tahinis on the shelfs contain preservatives and filler ingredients that aren’t necessary.
Olive oil - I recommend using an organic extra virgin olive oil that is also cold pressed. I’m obsessed with the one from Terre Delyssa - I always have bottles of this in my cupboards ready to go!
Cannabis infused olive oil - If you don’t have infused olive oil, you can also use infused MCT oil.
Lemon juice - If you like a more light and refreshing hummus, add more lemon juice.
Water - This will help you lighten and thin out your hummus if it’s too thick once you blend the chickpeas. I recommend to add a little bit of water to start, and only adding more after you continue to blend so you don’t add too much water.
Seasonings & herbs
Sea salt - Apply generously, especially if you’re using natural sea salt or pink salt.
Garlic cloves - Feel free to add more garlic cloves than what the recipe calls for. I’m a huge fan of garlic so I always like to overdo it just a little bit.
Dried or fresh parsley - Either dried or fresh works. I’d opt for fresh if you’re planning to eat it right away, and opt for dried if the hummus might be sitting around for some time.
Smoked sweet paprika - Paprika brings a lovely vibrant red colour to the dish!
Red crushed pepper flakes - If you’re like me and like a little extra heat, add some red pepper flakes! It also adds beautiful hints of red to the dish.
TIPS & TRICKS FOR SUCCESS
Don’t worry about being too accurate with the food measurements — except the cannabis oil (that’s very important to be accurate!!). It’s very hard to mess up hummus because it gets blended together anyway - so have fun with it! You can always add more or less spices, or more or less water to adjust your final product.
Serve with freshly cut vegetables like cucumbers, celery or carrot sticks. Or if you’re craving a crunch, I recommend getting coconut oil pita chips - they’re so good and compliment the hummus perfectly!
TOOLS YOU’LL NEED
Food processor or blender (I used the KitchenAid mini food processor)
Spoon
Knife
Lemon/lime squeezer
SHOP THE TOOLS & INGREDIENTS
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