The trick to cannabis hummus is keeping the bowl plain. Blend a creamy batch, finish a few small cups with a measured drizzle of canna-oil, and set the rest out plain for scooping.
Why dips are tricky to dose
A dip has no natural serving size. One guest takes two chips, another takes twenty, and nobody counts. Edibles are slow, too: effects may not show for 30 minutes to 2 hours, so people keep grazing before they feel anything. That's why a fully infused bowl doesn't belong on a self-serve table.
How to dose cannabis hummus by the portion
Put a quarter cup in each small cup, then drizzle measured canna-oil on top. If your oil is about 12 mg per teaspoon, half a teaspoon adds roughly 6 mg to that portion. Label every cup, offer them only to guests 21 and older who want one, and keep a big bowl of plain hummus alongside. Our THC dosage guide helps you choose.
Ingredients and method
You need canned chickpeas (save the liquid), tahini, lemon, garlic, olive oil, cumin or smoked paprika and salt. Blend everything except the canna-oil until very smooth, loosen it with a few spoons of chickpea liquid, then portion and drizzle. Make the infusion with our canna-oil recipe, or order flower ahead for pickup from your nearest store.
Storage and serving
Refrigerate leftovers in labeled containers, infused cups apart from the plain batch, and finish them within 3 to 4 days of making the hummus. Serve with pita, chips, crunchy vegetables and herbs. Michigan law doesn't allow cannabis use in public places or driving under the influence, so keep the infused cups at home and plan rides. Poison control is 1-800-222-1222. For more hosting ideas, see our party guide.
Infused cups are for adults 21 and older only.
