1 tablespoon water
1 medium garlic clove, coarsely chopped
1⁄4 cup tahini
1 tablespoon freshly squeezed lemon juice
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons cannaoil
1 teaspoon freshly grated lemon zest
1⁄4 teaspoon smoked sweet paprika 1⁄4 teaspoon ground turmeric
Salt (kosher or sea) and freshly ground black pepper, to taste
In the bowl of a food processor fitted with a metal blade, pulse the water, garlic, tahini, and lemon juice to a smooth paste.
Add half of the chickpeas and pulse to combine. Scrape down the sides of the bowl before adding the remaining chickpeas.
With the machine running, add the cannaoil in a steady stream through the feed tube. Blend until the hummus reaches your desired consistency.
Add the zest, paprika, turmeric, salt, and pepper and pulse briefly to combine.
If you're not a fan of hummus, substitute black beans for the chickpeas and cumin for the turmeric. Stir in chopped fresh cilantro and diced tomatoes and serve with tortilla chips.
This delicious recipe is from our cookbook:
Herb: Mastering the Art of Cooking with Cannabis.
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