Recipe By JeffThe420Chef
Number of servings: 24
Preparation Time: 20 minutes
APPROXIMATE THC PER SERVING*
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
10 percent: 2.5mg
15 percent: 3.8mg
20 percent: 5mg
2 cups canned chickpeas (1 15-ounce can).
½ cup Tahini
2 tablespoons canna–olive oil,
plus 2 tablespoons light olive oil
2 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon sweet paprika
Juice of 1 medium lemon
½ teaspoon lemon zest
Salt and freshly ground black pepper
2 -3 tablespoons parsley (for garnish)
Drain the chickpeas over a measuring cup and reserve the liquid.
Place the chickpeas, Tahini, canna–olive oil mixture, garlic, cumin, paprika, lemon juice, lemon zest, and half of the reserved chickpea liquid into a food processor. Pulse to puree. Slowly add in more chickpea liquid until smooth. Add salt and pepper to taste.
Garnish with parsley and sprinkle with more paprika before serving.