CannaBa Ganoush



2 medium eggplants

2 tbsp cannabis-infused olive oil

1 tsp olive oil

Salt and pepper, to taste

2 garlic cloves, crushed

1½ tbsp tahini paste

½ lemon, juiced

1 tsp chili powder (optional)

1 tsp ground cumin (optional)

2 tbsp cannabis-infused olive oil oil

Chopped parsley, optional garnish

Toasted pine nuts, optional garnish


Preheat the oven to 400°F.

Halve eggplants lengthwise and score the insides into small squares. Brush with olive oil and season with salt and pepper. Bake for about 20-25 minutes until tender and cooked through.

Once cooled, scoop out the insides of the eggplants into a food processor. Discard the flesh.

Add garlic, tahini, lemon juice, chili, cumin, extra salt and pepper to taste and canna-olive oil. Pulse until everything is incorporated and desired texture is attained.

Serve cold or at room temperature.

Optional garnishes: using the back of a spoon, make a well in the center of the baba ganoush. Drizzle olive oil (cannabis-infused oil can also be used, but be mindful of dosing!) and then top with toasted pine nuts and chopped parsley.