Hummus with an Infused Olive Oil Drizzle
Hummus is the perfect party edible for one reason: it lets you dose the plate instead of the bowl. The hummus itself carries nothing, so everyone can eat it. The infused olive oil goes on each serving in a measured drizzle, so a guest who wants a gentle evening and a guest who wants none at all eat from the same bowl.
By Canabee Kitchen
Photo by Dror Pikielny on Unsplash
Ingredients
Makes 8 servings, about 24 mg THC in the whole batch
Instructions
- 1
Blend the base
Blend the chickpeas, tahini, lemon juice, garlic, salt and cumin until thick. Nothing infused goes in here.
3 min - 2
Make it smooth
With the machine running, add the ice water a spoon at a time until the hummus is light and creamy, about two minutes. Taste for salt and lemon.
3 min - 3
Plate it plain
Spread into a bowl or onto individual plates, swirl the top with a spoon, and finish with plain olive oil and paprika.
- 4
Dose each serving
For each serving, drizzle half a teaspoon of infused olive oil over the portion on the plate. No heat touches it, so the milligrams you measured are the milligrams on the plate.
Tips from the kitchen
- Serving a crowd? Put the infused oil in a small labelled cruet with a half-teaspoon measure beside it, and let each adult dress their own.
- The bowl stays unmedicated on purpose. That is the whole trick.
- Keeps four days in the fridge; add the drizzle fresh each time.
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Read next
The technique and the math behind this recipe.
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