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Cannabis-infused hummus recipe

Cannabis-infused hummus recipe

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Yield

6 servings

Prep Time

12 hours for dried chickpeas

Cook Time

45 minutes

Difficulty

beginner

Table of contents

Equipment needed: saucepan, blender/ food processor 

Creamy and savory, hummus is an irresistible snack that’s perfect for parties, gatherings, studying, or charcuterie boards. This recipe is so easy to whip together that it’ll quickly become a favorite!

Why make edibles?

A report on the cannabis industry in 2021 from delivery service Eaze reported edibles were the most popular product for every age category except Gen Z (where they were nudged into second place by vapes). 

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Clearly, edibles are a popular consumption method – and with good reason. They give you the widest variety of flavors to pair with your cannabis, and a plethora of food and beverages to choose from. Edibles are delicious, discreet, and produce long-lasting results that let you feel the effects of your bud all day. You can buy edibles at the store, but they’re also easy (and fun) to make at home. 

Common mistakes with edibles 

  • Don’t eat too much at once. Edibles deliver long-lasting results, but the caveat is that they can take 90 minutes (or more) to kick in – so it’s easy to overdo it if you get impatient. Edibles can also be more potent than smoking, thanks to the conversion of THC in your digestive system to 11-hydroxy-THC, a compound that’s much stronger than regular delta-9 THC. Start low and go slow- you’ll be glad you did. 
  • Always label your edibles. Storing a dish of unlabeled infused hummus in a shared fridge is a recipe for unintentional consumption, which is neither fun nor kind. Labe your edibles clearly, and store them in an airtight container away from pets and kids. 
  • Read the recipe all the way through before starting. This helps ensure there are no surprises in the process or steps that take longer than you expected. 

Cannabis oil versus distillate

Cannabis oil and distillate are similar products with a few key differences: 

  • Cannabis oil (sometimes called tincture) is easy to make at home, whereas distillate is usually a highly concentrated professional blend of cannabinoid resin. 
  • Both oil and distillate are types of extracts. Cannabis oil usually includes the other chemical compounds from the plant, including terpenes and flavonoids. A distillate has a higher concentration of cannabinoids and a much lower concentration of other compounds. 

Both oil and distillate are different from cannabis isolates, which are made from a purified single compound, like THC or CBD. You can use either cannabis oil or distillate in this recipe 

How to make cannabis oil 

Having cannabis oil on hand is a must for any plant lover who wants to make edibles. It’s perfect to infuse in any recipe that calls for oil, and is easy to make and store. 
You can make infused oil with any oil, but most recipes call for olive oil, coconut, or MCT. Don’t forget to decarboxylate it before you infuse!

This delicious recipe comes from TouchPoint Israel, and is easily modified to make it infused. 

You can use dried or canned chickpeas for this hummus, and make it in a blender or a food processor. 

Ingredients

Adjust Servings:
+
  • 1.25 c

    dried chickpeas (¾ c or 180 mL canned chickpeas) 

  • 1 tsp

     baking soda

  • 6.5 c

    water

  • 0.40 oz

    cannabis oil

  • 1 c

    tahini

  • 2 tbsp

    tahini

  • 4 tbsp

    freshly squeezed lemon juice

  • 4

    cloves crushed garlic

  • 6.5 tbsp

    ice cold water

  • Salt and pepper to taste

  • Optional: olive oil to serve

  • 300 ml

    dried chickpeas (¾ c or 180 mL canned chickpeas) 

  • 5 ml

     baking soda

  • 1560 ml

    water

  • 12 ml

    cannabis oil

  • 240 ml

    tahini

  • 30 ml

    tahini

  • 60 ml

    freshly squeezed lemon juice

  • 4

    cloves crushed garlic

  • 95 ml

    ice cold water

  • Salt and pepper to taste

  • Optional: olive oil to serve

Instructions

  1. For dried chickpeas: soak chickpeas overnight in a large bowl with cold water.
  2. Drain the chickpeas and place in a large saucepan with water and baking soda. Stir often, bringing to a simmer over medium heat. 
  3. Cook chickpeas for 40-60  minutes, or until tender. Skim off the foam and skins that come to the surface. Tender chickpeas should break when pressed, but not be mushy. 
  4. Drain the chickpeas and let them cool. 
  5. If using a blender: place all of the ingredients in the blender except the ice water and pulse until smooth. Add small amounts of ice water as needed to create a smooth texture.
  6. If using a food processor: place the chickpeas in the processor and process until they become a stiff paste. With the machine still running, add in the tahini paste, lemon juice, garlic, cannabis oil, and 1 ½ tsp salt. Then slowly add the ice water and run the processor for another five minutes, or until the mix is smooth and creamy.
  7. Place hummus in a storage container and rest in the fridge for at least 30 minutes before serving. Drizzle with olive oil before serving. 

Chef Jordan’s tip

You can make different flavors of this hummus by adding in roasted vegetables, such as red peppers, eggplant, or extra garlic. 

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