Canna-Hummus Recipe


Number of servings: 24

Preparation Time:   20 minutes

Approximate THC Pe Serving*

10%: 2.5mg

15%: 3.8mg

20%: 5mg


  • 2 cups canned chickpeas (1 15-ounce can).
  • ½ cup Tahini
  • 2 tablespoons canna–olive oil, plus 2 tablespoons light olive oil
  • 2 cloves garlic, peeled
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • Juice of 1 medium lemon
  • ½ teaspoon lemon zest
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons parsley (for garnish)


  1. Drain the chickpeas over a measuring cup and reserve the liquid.
  2. Place the chickpeas, Tahini, canna–olive oil mixture, garlic, cumin, paprika, lemon juice, lemon zest, and half of the reserved chickpea liquid into a food processor. Pulse to puree. Slowly add in more chickpea liquid until smooth. Add salt and pepper to taste.
  3. Garnish with parsley and sprinkle with more paprika before serving.

The 420 Gourmet by JeffThe420Chef. Copyright ©2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave, an imprint of HarperCollins Publishers.

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