CBD-Infused Roasted Garlic Hummus

Hummus is the go to snack. It’s perfect for an afternoon nibble with a selection of crudité.

Why not try our vegan CBD hummus recipe for a new take on a classic.


  • 475g of chickpeas, strained (you’ll need to keep the liquid for later)
  • 100ml tahini paste
  • 3 tbsp olive oil
  • Juice of 2 lemons
  • 1 bulb of roasted garlic
  • ¾ tsp cumin
  • 1 pipette of CUBD CBD Natural Oil Drops
  • Salt to taste
  • Paprika to serve


  1. Preheat the oven 200°C
  2. Making sure the skin of the individual cloves remains intact, peel the papery outer layers off the garlic bulb and discard.
  3. With a sharp knife, slice between ¼ to ½ an inch from the top of the bulb.
  4. Place the bulb, exposed cloves facing up, in the well of a muffin tray.
  5. Using a tablespoon of olive oil, drizzle over the bulb, rubbing it in with your finger.
  6. Cover with tin foil.
  7. Place the tray in the oven for 30-40 minutes, or until the cloves are lightly browned and feel soft to press.
  8. Allow to cool. Using a small knife, cut the skin around each clove. Then using your fingers, pull or squeeze the roasted garlic cloves out of their skins.
  9. Place the roasted garlic, chickpeas, cumin, salt, 2 tablespoons of olive oil, CUBID CBD Natural Oil Drops, tahini, lemon juice and the strained chickpea water in a food processor. Blend until the mixture is smooth, scraping down the sides as needed.
  10. Top with a pinch of paprika and serve with raw vegetables.

Serving suggestion: Serve with carrots, celery and cucumber.

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