Instructions
1 can chickpeas
½ cup tahini paste
¼ cup extra-virgin olive oil
1 Tbsp limonene cannabis oil
2 Tbsp lemon juice
1 tsp sea salt, plus more for garnish
Drain the chickpeas, reserving ½ cup of the water from the can.
Shell the chickpeas by gently pressing a chickpea between your thumb and index finger to slip it from its skin. Discard the skins and place the chickpeas in the bowl of a blender or food processor.
Add remaining ingredients, including the reserved water, and blend until the hummus is smooth and creamy, scraping down the sides of the blender.
Spoon the hummus into a serving dish and sprinkle with sea salt to garnish. Serve with homemade pita and fresh veggies.
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