This delicious infused hummus recipe will make you want to lick the bowl, maybe make a non-dosed batch so you can eat to your heart’s content.
With all of our recipes we work out the dosage so that you can eat an enjoyable amount of the infused food, for us eating edibles is not just about the destination it’s about the journey.
Using bud rather than shake.
Lots of people who cook with cannabis prefer to use shake as it’s more economical which is fine if you are just looking to get high and not looking for delicious tasting food. But if you want to make delicious infused foods think about using the best ingredients you can find.
When dosing this recipe we wanted you to be able to deeply enjoy this dish, because who wants to have a single spoonful of hummus? No one, that’s who!
We used ½ a gram of decarboxylated bud at 17%THC = 85mg of THC total.
This recipe yielded 584g of hummus and we divided this into 73g servings
The dosage equation looks like this:
0.5g of dried bud X1000 = 500mg of dried plant X 17% THC content = 85mg of THC
If using shake (not sugar leaf): 3g of dried shake X 1000 = 3000mg of dried plant X 0.03% THC = 90mg of THC
10mg of THC is considered a dose and is plenty for some and is a great place to start. Depending on your experience and tolerance you may want to play with the dosage of this recipe, make the dosage lighter if you want to eat more and make the dosage stronger if you can handle it.
Decarboxylation is a crucial step to all infused recipes. DO NOT SKIP THIS STEP!
Break up your dried cannabis flower or shake.
Place an accurate oven thermometer into the oven. Oven temps can fluctuate during cooking as much as 15º in either direction.
Place plant material into a baking dish.
Preheat oven to 240ºF.
Bake for 1hr and when it’s done your house will smell like a vaporizer and have a distinct ammonia smell.
You can decarb as much cannabis as you like. For any decarboxylated weed that is not being used immediately put in an airtight container or jar and place in the freezer.
8 Servings @ 73g each 10.6 mg of THC.
One 500g can of chickpeas drained with liquid (aquafaba) reserved.
One head of garlic.
½ cup of olive oil plus more for drizzling and taste/texture.
Salt and pepper to taste.
3 tablespoons of tahini paste (sesame paste).
Juice of 2 small juicy lemons or to taste.
1.5 tsp of smoked paprika.
¼ cup of aquafaba.
½ gram of ground decarboxylated cannabis with 17% THC content
Preheat oven to 350ºF
Cut the top off of the head of garlic and place on a square of tinfoil and drizzle with olive oil. Wrap the head in the foil and bake in the oven for 35mins or until soft and fragrant.
Place drained chickpeas into a food processor along with the ground cannabis, buzz in the food processor until well mixed, scrape down the sides and with your fingers break up any visible green chunks so that all of the cannabis is evenly distributed throughout the mixture.
Squeeze the garlic cloves from their skin into the chickpea and cannabis mixture, add the tahini, lemon juice, salt and pepper, and paprika to the mixture. Turn on the food processor and begin slowly pouring in the olive oil, add the aquafaba, blend until you have a creamy paste. If it’s too thick add more oil and aquafaba. Taste and adjust flavors as needed.
Eat right away or can be refrigerated up to 2 weeks.