This is one of the simplest dishes you’ll ever make, and it just so happens to be infused with cannabis. Enjoy it as a dip with veggies, pita triangles or crackers, or use it to garnish sandwiches and wraps.
Want to create your own flavoured hummus? This recipe is versatile and forgiving, so go wild! Add extra ingredients into the blend for a fully-flavoured hummus, or include them as garnish. Either way, this hummus is lovely with a handful of roasted roasted red peppers, a half cup of pitted black olives, or a few slices of roasted beet. If you’re using the extra ingredients as toppings, be sure to dice them well for easy dipping.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 540ml can of chickpeas, drained & rinsed
1 large garlic clove
1.5 lemons, juiced
1 tsp cumin, ground, optional
1 tsp chili powder, optional
4 tsp water
8 tbsp cannabis-infused olive oil
Salt & black pepper, to taste
In a food processor combine chickpeas, garlic, lemon juice, cumin, chili powder and water. Pulse and add the cannabis-infused olive oil slowly. Pulse until it’s almost completely smooth. Season to taste to with salt and pepper.
Cover & refrigerate for up to 1 week.
Notes: You can always thin out the hummus with a touch of water
For a more traditional hummus, add 1.5 tbsp tahini.