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.