One 500g can of chickpeas drained with liquid reserved.
One head of garlic.
½ cup of olive oil plus more for drizzling and taste/texture.
Salt and pepper to taste.
3 tablespoons of tahini paste (sesame paste).
Juice of 2 small juicy lemons or to taste.
1.5 tsp of smoked paprika.
¼ cup of aquafaba.
½ gram of ground decarboxylated cannabis
Preheat oven to 350ºF
Cut the top off of the head of garlic and place on a square of tinfoil and drizzle with olive oil. Wrap the head in the foil and bake in the oven for 35mins or until soft and fragrant.
Place drained chickpeas into a food processor along with the ground cannabis, buzz in the food processor until well mixed, scrape down the sides and with your fingers break up any visible green chunks so that all of the cannabis is evenly distributed throughout the mixture.
Squeeze the garlic cloves from their skin into the chickpea and cannabis mixture, add the tahini, lemon juice, salt and pepper, and paprika to the mixture. Turn on the food processor and begin slowly pouring in the olive oil, add the aquafaba, blend until you have a creamy paste. If it’s too thick add more oil and aquafaba. Taste and adjust flavors as needed.
Eat right away or can be refrigerated up to 2 weeks.