What are you hungry for? If you’re looking for a light, flavorful dish that is low in calories and perfects to share with friends, then this weed hummus recipe is just what you need. This recipe combines all the best flavors of the Mediterranean region – from tahini to chickpeas – but adds cannabis for an extra kick! It’s easy to make and simple enough to scale up or down depending on your needs. You can use it as a dip, spread it onto bread like butter, or even enjoy some right out of the bowl (or ramekin) without any utensils necessary.
Weed Hummus Recipes
½ cup cannabis olive oil (we recommend a lighter, neutral flavor like our Bullet Proof Olive Oil);
¼ cup tahini;
Juice of ½ lemon or lime;
Kosher salt to taste (about ¾ teaspoon) – it’s best not to overdo the salt in this recipe; add as you go. Weed hummus is usually served with pita chips and other snacks so it’s easy to get carried away!
Directions: Place all ingredients into the processor and process until smooth. Season with more kosher salt if needed. Serve immediately or store for up two weeks in an airtight container in the refrigerator. Makes about one pint worth of weed hummus dip at just 100 calories per serving. We hope you enjoy this recipe.
Note: remember that this recipe contains cannabis infused ingredients so always make sure there are no kids around who might try some by accident. If possible, store any leftovers in an airtight container in the fridge.
- can of chickpeas, drained and rinsed;
- extra virgin olive oil (EVOO) for cooking the garlic and onion in addition to what’s already added below. If you don’t have EVOO use vegetable or canola oil instead but it will change the flavor slightly;
- kosher salt to taste-start with about a teaspoon when making weed hummus because adding cannabis changes how salty your food tastes;
- roasted red pepper – chopped into small pieces before measuring out half cup total, fresh or canned which is what I used here was fine as long as you drain off any excess liquid first. You could also substitute this ingredient with sun dried tomatoes if that better suits your preference. Just make sure to chop them down to small pieces before measuring out half cup total;
- one and a quarter cups of tahini paste. I used the brand “Eden Organic” which is available at most grocery stores or if you can’t find it, just order some on Amazon;
- water – only as required for tomatoes when they are not sun dried–I added about three tablespoons’ worth here but start with less like two and gradually add more until desired consistency is reached;
- kosher salt to taste again (another teaspoon or so should do);
- garlic powder;
- cumin ground into powder form using mortar and pestle or spice grinder such as this blender;
- chili flakes-although this ingredient will change how hot the hummus is. Add more or less depending on your desired level of spice;
- one lemon, juiced, and zested;
- ground cannabis flower–this measurement will vary widely based on the strength you desire; start with a small amount at first to test out how potent it tastes before adding more;
- finally, about three tablespoons of olive oil for flavor note that oils like canola, grapeseed, etc. are all vegan so use whichever one suits your dietary needs best!
Instructions: Gently stir together tahini paste and water until well combined (you should have a creamy white mixture). Now add the remaining ingredients in order given above but be careful not to overmix since this will make things too runny.
In a small bowl, whisk together tahini paste and water until well combined (you should have a creamy white mixture). Now add the remaining ingredients in order given above but be careful not to overmix since this will make things too runny.
Finally, stir the cannabis infused olive oil into the hummus for an extra dose of flavor!
Add more or less depending on your desired level of spice-start with a small amount at first to test out how potent it tastes before adding more. Gently combine all components except the ground cannabis flower using either an immersion blender or food processor. And finally, fold in weed flowers gently so you don’t break up their inherent oils from cooking and release them into the whole batch.
Why you should make weed hummus?
Making weed hummus is a fun, easy, and tasty way to add cannabis into your diet. It’s also an excellent option for those who want to incorporate cannabis-infused foods but don’t like the idea of smoking or vaping. Plus, if you’re trying marijuana edibles for the first time, making weed hummus can be a great introduction because it’s not as strong as other forms of THC in terms of dosage!
Also weed hummus is an amazing appetizer for any party. Making weed humus can be a great way to introduce cannabis into your cooking skillset!
Types of food that goes well with weed hummus
- Carrot and cucumber sticks;
- Chicken salad sandwich made from lettuce, chicken breast, or canned tuna mixed with celery, carrots, and herbs of your choice;
- I like to use it as a spread on crostinis with goat cheese or tuna;
- It would also go well with wedges of radishes for dipping. You can also serve weed hummus with fresh vegetables, pita pieces of bread, crudités, flatbread crackers, or tortilla chips. I’m sure you will find many other ideas too!
Side effects of weed hummus are
-It is best to avoid weed hummus if you have a heart condition or suffer from high blood pressure.
-If you are pregnant, it’s best to stay away from weed hummus because of the risk of birth defects and developmental problems for your unborn child.
-The main side effect of cannabis is the possibility of paranoia and anxiety.
-Some people experience dry mouth, dizziness, or nausea when they consume marijuana edibles as well.