Ingredients
1 540ml can of chickpeas, drained & rinsed (save chickpea liquid)
1 large garlic clove
1.5 lemons, juiced
1 tsp cumin, ground, optional
1 tsp chili powder, optional
4 tsp water
1.5 tbsp tahini
8 tbsp cannabis-infused olive oil
Salt & black pepper, to taste
Method
In a food processor combine chickpeas, garlic, lemon juice, cumin, chili powder and water. Pulse and add the cannabis-infused olive oil slowly.
Pulse until it’s almost completely smooth.
Season to taste to with salt and pepper.
Cover & refrigerate for up to 1 week.
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