Infused Hummus

This is my favorite hummus recipe, from my cookbook The 420 Gourmet! With a few simple tricks and the right tools, you really can make thick yet smooth homemade hummus and yes, I really do think it’s better than store-bought and you can let me know below in the comments. Making hummus should be fun and easy, try it!

Enjoy my Canna-Hummus as you would any other hummus. You can make this either "light", "medium", or "super-potent." For the light version, substitute extra-virgin olive oil for the canna-olive oil. For the medium version, substitute plain tahini for the Canna-Tahini. And for the super-potent, prepare as per the recipe below without substitutions.

Number of servings: 24

Kitchen tools:


  • 2 cups of canned chickpeas (one 15-ounce can)

  • 1/2 cup of canna-Tahini

  • 2 tbsp of olive oil

  • 2 tbsp of canna-olive oil

  • 2 tsp of cumin

  • 2 Garlic cloves

  • 1 tsp of sweet paprika

  • Juice of 1 lemon or 1 1/2 tbsp of store-bought "real lemon"

  • 1/2 tsp of lemon zest

  • Salt

  • Pepper

  • 2 to 3 tablespoons parsley (for garnish)

  • Chilli oil (*optional)

  • Infused Harissa (*optional)


  1. Strain Chickpeas and reserve liquid.

  2. In a food processor combine chickpeas, tahini, olive oil (non-infused), canna-olive oil, garlic, cumin, paprika, lemon juice, lemon zest, half of the reserve chickpea liquid and pulse to desired consistency adding additional chickpea liquid as needed.

  3. Pulse to puree. slowly add salt and pepper to taste.

  4. Pour into a bowl.

  5. Add Harissa to the middle.

  6. Sprinkle parsley.

  7. Sprinkle paprika and drizzle chili oil on top to taste.

Enjoy with Pita bread, carrots, celery and more!

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