Cannabis-infused Recipe: Lemony Hummus Dip

October 5, 2021   |   By "Aunt Sandy" Moriarty

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Aunt Sandy's Lemony Hummus Dip


5 cups


  • small saucepan
  • blender


  • 1 cup Aunt Sandy's Cannabis Oil
  • 4 large cloves of garlic, thinly sliced
  • 1 teaspoon ground cumin
  • 2 cans (15 ½ ounce) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • ¼ cup cold water


  • In a small saucepan, mix ⅓ cup of the cannabis oil with the garlic and cumin.
  • Simmer on low heat until the garlic softens. It takes about 3 minutes after you see it sizzling. Don't let the garlic brown.
  • Let the garlic and oil cool completely.
  • Put the chickpeas, tahini, lemon juice, soy sauce and salt in a blender. Add the cooled, softened garlic and blend well.
  • Slowly pour (infuse) the remaining oils into the mixture and continue to blend.
  • Add the water and blend again, until the mixture is creamy.
  • Add more salt and lemon juice to taste.
  • Let it stand for at least an hour so the flavors can congeal.
  • Serve at room temperature with a variety of raw vegetables: fennel, celery, carrots, green onions, cucumbers, peppers, cauliflower, broccoli, etc.

Store in an airtight container in the refrigerator.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty