It may not have occurred to you to add cannabis to hummus, but stick around. Especially if you use a extra-virgin olive oil (EVOO) infused with concentrate, you can create a dish that packs a powerful punch.
Plus, this is a great appetizer to share, sure. But you can also use it on sandwiches or burgers, on toast, in a wrap, in a salad, anytime you’re hungry. And check out our awesome variations for more flavors—and ways to add cannabis.
The Best Hummus
The best hummus is delightfully smooth and creamy, and substantial, but still reasonably light. It’s wonderfully swirly and creamy, with a pool of olive oil, spices, and maybe some toppings tempting your crackers, pita bread, or veggies. It’s garlicky, nutty, lemony, and tangy, and it’s an anytime treat.
Whether or not you’re adding those delightful cannabinoids we all know and love, there are a few tricks to making the best hummus. Lucky for you, we know them:
- Use soft, mushy chickpeas. Some people peel them, but seriously, who has time for that? Instead, if you’re using the canned or bagged kind, just drain them, rinse them, and boil them with about a half teaspoon of baking soda for about 20 minutes or so. They will come out mushy and almost falling apart—which is just what you want.
- Use good tahini. You can achieve the right consistency with other nut butter, but it won’t taste right.
- Get your garlic right. If you love garlic, show it. The more garlic, the less you’ll taste cannabis, too, if at all. And if you’re a little bit of a garlic wimp, we recommend using roasted garlic. Better yet: roasted elephant garlic which has an incredibly mild flavor. One final trick: soak your raw, minced garlic in your lemon juice for about five minutes before you blend them into the hummus.
- Squeeze your lemon juice fresh. Just do it.
- Blend well. Use a high-speed blender if you have it, and a food processor otherwise. Forget it’s in there for a few minutes. The best hummus I ever made happened exactly that way, actually.
- EVOO. Use actual extra-virgin olive oil, and make you sure infuse it well. I recommend a light tasting concentrate for this—a CO2 oil maybe.
- Ice water. If you’re not achieving the right texture, you need to blend in a small amount of ice cold water, probably. Read on.
Infused Hummus Recipe
To make this cannabis-infused, you will need several tablespoons of infused extra-virgin olive oil (infused EVOO). Since you’re not using a huge amount of it, we recommend infusing with a concentrate for this recipe.
Along with your infused EVOO, here’s what you will need:
- 1-15 ounce can of chickpeas, rinsed and drained, about 1 and ½ cups
- ½ teaspoon baking soda
- 2 lemons, juiced
- ½ cup tahini
- fresh garlic to taste, at least 1 large clove, up to one head, do it your way
- ice cold water as needed
- sea salt, to taste
- more EVOO for garnishing
- optional: smoked paprika and white pepper, to taste
- optional garnishes: zhoug sauce, chopped fresh parsley, or sprinkle of ground sumac
1. In a saucepan, place the chickpeas and baking soda. Cover with several inches of water.
2. Boil chickpeas over high heat for about 20 minutes, or until they seem to be very soft and falling apart a little. Drain them in a fine-mesh strainer under cool water.
3. In a high-powered blender or food processor, process the garlic, lemon juice, and salt until garlic is finely minced. Allow them to rest for at least 5 minutes.
4. Add the tahini to the well and blend the mixture until it is creamy and thick. Scrape down the sides of the blender or processor as needed.
5. Add 2 tablespoons of ice cold water while the blender is running. Scrape down again. Add more water if you need to thin the mixture slightly; you should have a pale, smooth, creamy result.
6. Add chickpeas and spices. Blend and slowly add 2 tablespoons of EVOO while the mixture is in motion. Continue to blend until the hummus is totally creamy and smooth, scraping as needed—at least 2 to 3 minutes.
7. Taste carefully to adjust seasoning—but remember, it is already infused.
8. To serve, place hummus in a serving bowl, drizzle with more infused EVOO, at least 2 more tablespoons, and top with garnishes, if desired. Leftover hummus keeps well for up to 1 week in the refrigerator.
This is a classic, plain hummus recipe—a delicious one. But you can change it up anytime you want, in a number of ways. Here are some of our favorites to get you started:
- Green Goddess Hummus: Add ¾ cup to 1 cup loosely packed fresh, green herbs such as basil, tarragon, and dill—and add ranch seasonings if you like them.
- White Bean Pesto Hummus: Use white cannellini beans or great northern beans in place of chickpeas and add in store-bought or homemade pesto—ideally our infused pesto!
- Triple Garlic Hummus: Along with the fresh garlic, use roasted garlic and black garlic for a delightfully sweet and complex flavor.
- Sun-dried Tomato Hummus: Add ¾ cup oil-packed sun-dried tomatoes, drained and rinsed.
- Avocado Hummus (sometimes called Guacummus): Add in a ripe avocado.
- Olive Hummus: Add in ¾ to 1 cup pitted olives—Kalamata, black oil-cured, green, black, Castelvetrano, Niçoise, stuffed olives, or a mix.
- Roasted Red Pepper Hummus: Add ¾ to 1 cup roasted red bell peppers, drained if you’re using the kind in oil.
- Toasted Sesame Hummus: Add ½ teaspoon of toasted sesames in the hummus, and top with another teaspoon.
- Beet Hummus: Add in a pureed, roasted beet, either red or gold.
- Za’atar Hummus: Add za’atar seasoning to your hummus.
Final Thoughts on Infused Hummus
Make a batch of this and you’re in for a delicious, elevated party night—or just a great week of quick, medicated meals at home. It’s a standby favorite and quick to make. Highly recommended!
What’s your favorite version of hummus—and how would you make it even stonier? We love the pesto version with concentrates, but no doubt you can amp up yours even more.