This dip is sure to have you and your friends begging for more.
1 large head of garlic1 19-ounce can of cannellini beans5 teaspoons THC extra-virgin olive oil1 teaspoon fresh lemon juiceDash of hot red pepper flakes (optional)PepperVegetable broth (as needed)Toasted bread, baked pita wedges, red bell pepper slices and celery sticks for serving
Preheat oven to 450°F.
Cut off the top off the head of garlic (about a ½ inch from the tip). Sprinkle the garlic with salt and drizzle it with 1 teaspoon of THC olive oil. Wrap the garlic in aluminum foil and bake for an hour. Remove from the oven, let it cool, and then squeeze the garlic cloves out of the skin.
Drain the cannellini beans in a strainer and rinse them with water. Be sure to drain all of the water.
Place the cannellini beans in a food processor and add roasted garlic cloves. Add 4 teaspoons of THC olive, the lemon juice, salt, pepper and red pepper flakes (optional) to the mixture. Pulse the processor until the mixture is smooth. Slowly add the vegetable broth, 1 teaspoon at a time, until the dip is smooth.
Serve with toasted bread, baked pita wedges, red bell pepper slices and celery sticks.
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