Classic hummus
Canned chickpeas, tahini and ice water blended pale and light. Nothing is heated at any stage, which makes it one of the gentlest carriers on this site, and a scoop is easy to measure.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
½ cup infused olive oil
Set your infusion strength above and this splits into infused and plain olive oil to hit whatever dose you want.
- 2 tbspolive oil — plain, for drizzling on top
- 30 ozcanned chickpeas — two cans, drained and rinsed
- ½ cuptahini — stirred well before measuring
- ¼ cuplemon juice — from about two lemons
- 2garlic cloves
- ½ tspground cumin
- 1 tspfine salt
- 6 tbspice water — approximately
- paprika and chopped parsley — to finish
Method
- 01
Rub the drained chickpeas between two kitchen towels and pick out the loose skins, or pinch them off a handful at a time. It is tedious and it is the whole difference between silky and grainy.
10 min
- 02
Blend the lemon juice and garlic together and let the mixture stand while you measure everything else. The acid takes the raw bite out of the garlic in about ten minutes.
10 min
- 03
Add the tahini and two tablespoons of ice water. It will seize into a stiff paste that looks ruined. Keep the motor running and add water a spoonful at a time and it loosens and turns almost white.
- 04
Add the chickpeas, cumin and salt and run the machine for a full three minutes, scraping down twice.
3 min
- 05
With the blade still turning, pour the infused olive oil in a thin steady stream. A slow stream disperses into the paste; a quick pour leaves pockets of oil that make one scoop far stronger than the next.
- 06
Adjust with more ice water until it slumps slowly off a spoon. It stiffens in the refrigerator, so leave it looser than you want to serve it.
- 07
Chill for at least half an hour. The salt and garlic need that time to spread through the paste.
30 min
- 08
Spread it in a shallow bowl with a wide even layer rather than a deep well, and drizzle the plain olive oil over the top. Save the infused oil for the blender — a puddle of it on the surface would land entirely on whoever scoops first.
- 09
Keep covered in the refrigerator for up to five days. Stir it back together before each time it goes out.
Built on
Standard hummus: two 15-oz cans of chickpeas to ½ cup tahini, ½ cup olive oil, the juice of two lemons, 2 cloves of garlic and salt, blended smooth.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
2.5 mg / serving
1 mg2.5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More appetizer
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Whipped feta dip
Salty, thick and ready in five minutes. The oil goes in last and gets whipped right through, which is what keeps the dose even across a shared bowl.
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Spinach artichoke dip
A hot, savory dip for a table where nobody wants dessert. The infused oil is folded in before it goes to the oven and the bake is short and gentle.
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