Canna-Hummus

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

 

Ingredients

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)

Directions

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.