Recipe By JeffThe420Chef

Number of servings: 24  

Preparation Time:  20 minutes

*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.


Emerald contributor since January 2017


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