2 (15-ounce) cans cannellini beans, drained and rinsed
1 large or 2 medium
garlic cloves, finely chopped
1 1⁄4 teaspoons curry powder 1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground cumin 1⁄4 teaspoon sweet paprika 1⁄4 teaspoon white pepper
3 tablespoons cannaoil 1 tablespoon grapeseed or olive oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley, for garnish
Olive oil, for garnish
In the bowl of a food processor fitted with a metal blade, pulse the beans, garlic, curry powder, salt, cumin, paprika, and white pepper until smooth and thoroughly combined, scraping the sides of the bowl as needed.
In a measuring cup with a spout, combine the cannaoil, grape-seed oil, and lemon juice.
With the machine running, add the cannaoil mixture in a steady stream through the feed tube, scraping the cup to ensure no oil is left. Blend for 1 minute to incorporate the oil.
Transfer the dip to a serving bowl and top with the parsley and a drizzle of olive oil.
This delicious recipe is from our cookbook:
Herb: Mastering the Art of Cooking with Cannabis.
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