Hemp Hummus

(Photo by – Nicholas Barbaro)

Enjoy this dip with raw vegetables or triangles of pita bread or as a high protein vegetarian sandwich spread.


  • 1 can chickpeas, drained and rinsed
  • ¼ cup (plus 2 Tbsp) tahini
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp cannabis olive oil
  • 2 Tbsp minced fresh italian parsley
  • 1 tsp finely chopped garlic
  • Salt and pepper
  • ¼ tsp cayenne pepper (optional)


Combine all ingredients together, blend using a food processor or hand blender until smooth.

If too thick add a small amount of water, 1 Tbsp at a time until you reach the consistency you desire.

Can be kept refrigerated in an airtight container for up to a week. 

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