Culinary Cannabis

Hempy Hummus Story
I’ve been trying to remember the first time I had hummus. I think it might, just possibly, have been
when one of my catering clients asked me to make it. I thought it prudent that I actually try some before
attempting my own.
The recipe has changed slightly over the years, but is preƩy much just as I made it for the first Ɵme over
20 years ago. I’ve recently started to toy with the idea of making my own tahini paste…just another way
to infuse your dishes. After all, tahini is just ground sesame seeds, some oil and salt. More on tahini
making in another post.
Since the ingredients for hummus are simple and few, splurge on a strain you really enjoy and the good
olive oil for the infusion. Use fresh lemon and garlic rather than from a bottle or tube. It will make a
difference in the finished dish.

Ingredients:

– 1 can (15 oz) chickpeas, drained and rinsed

– 2 tbsp cannabis-infused olive oil

– 2 tbsp tahini

– 1 tbsp lemon juice

– 1 garlic clove, minced

– 1/2 tsp salt

– 2 to 3 tbsp water

Instructions:

1. In a food processor or blender, combine chickpeas, cannabis-infused olive oil, tahini, lemon juice, garlic, and salt.

2. Blend until smooth, scraping the sides as needed.

3. Add water, one tablespoon at a time, until desired consistency is reached.

4. Taste and adjust seasonings as needed.

5. Serve with pita chips or veggies for dipping. Enjoy your cannabis infused hummus!

Culinarily Yours in Cannabis,

Mary Ann