Whether you’re looking for a snack, a fast lunch or something for easy entertaining, homemade hummus is simple to prepare. Add a little cannabis—try Dutch Treat or Bubblegun for a spicy, peppery kick—and your guests will think you’re both exotic and clever. Excellent choice for vegans, vegetarians, gluten-free and dairy-free, plus it only costs pennies!

Ingredients

1 16 oz can of chickpeas

1/4 cup water

3-5 Tbs. lemon juice

1-2 Tbs. tahini

1-2 cloves garlic, crushed

2 Tbs. olive oil

1 tsp. cumin

1/2 tsp. sea salt

Pinch of cayenne pepper

3 g (1/8 oz) cannabis, finely ground

Hemp nuts (optional)

Preparation

Drain and rinse chickpeas. Combine all ingredients in food processor. Blend on low until creamy. If needed, add more water, 1 teaspoon at a time, until you get desired consistency.

Place in a stylish serving bowl and garnish with a drizzle of olive oil and a sprinkling of hemp nuts. Serve with warm pita bread and raw vegetables.

Yields about 1 cup.

Hummus can be refrigerated in an airtight container for up to a week.