Cooking with the Croctopus: Weedy Hummus

Hey guys! Today I’m going to show you how to make a deliciously medicated dip that goes very well with the naan we made last time. Hummus is stupid simple to make: You just put all the ingredients together and blend the hell out of it.


1 15½-oz. can chickpeas (drained, bean water reserved)
Juice of 1 large lemon
1 or 2 garlic cloves
½ cup tahini, well mixed (substitute all natural peanut butter if you don’t have tahini)
1 tsp. (or more) kosher salt
10 cranks or so freshly ground black pepper
¼ tsp. ground cumin
3 Tbsp. cannabis infused olive oil, plus more for drizzling


  1. Combine all ingredients, except for the canna-oil, in a food processor or blender. Blend until combined and all the beans and garlic are all mashed up and mushy.
  2. With the blender/food processor running, slowly drizzle in 3 Tbsp of cannabis infused oil. If the texture is too thick, feel free to add more oil or some of the reserved bean water (aquafaba) a little at a time to thin the hummus out.
  3. Swirl the hummus around on a plate to make it pretty and top with whatever you like with your hummus. I went simple with just some additional olive oil, but you can put whatever you want. Sesame seeds, olives, paprika, sumac, roasted peppers, whatever!

You can enjoy this relatively healthy snack with the naan bread we made last time, pita chips, or veggies. Hell, dip a Dorito in there if you want. It’s good.

I hope everyone is doing alright during their isolation. Hang in there and keep cooking!

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