Hummus is a great stoner food — it’s healthy and it tastes so great that you can kind of go crazy and not feel like you ate a whole chocolate cake.
Chickpeas, a.k.a. garbanzo beans, help to regulate the digestive system and they may also reduce the risk of heart disease and cancer. For such a tasty food that makes it a no-brainer.
I’m sure you have noticed the huge variety of hummus flavors out there. Well, just make your own. Add a couple of tablespoons (or more) of things like roasted peppers, pine nuts, artichoke hearts; don’t hold back. For this recipe, I added a half-cup of fresh chopped spinach.
For today’s hummus I used my brand-new and totally easy Masha (available at NexGenStore). It’s sort of a cross between an immersion blender and food processor. Making hummus is so easy.
Hummus keeps for 5-7 days in the fridge, and you can change up the dipping material to make life exciting. If you like, toss a bunch of flour tortilla wedges with canna-canola oil (or plain oil) and cumin, and bake at 350 degrees for about ten minutes. Great dipping. Not skinny-dipping, but not bad at all. And there’s always celery, carrots, assorted peppers and stuff like that.
I recently made a batch of canna-canola oil with a bunch of the hybrid called Headband. I helped a friend trim and I walked away with a ton of shake, and this is one great oil. I forgot about it and it cooked, very slowly, for 6 hours. No simmering, it was fine, just a bubble here and there, and the results are excellent. Don’t know if the extra cooking time helped. It sure didn’t seem to hurt. A friend said it helped her with her migraines, which is awesome. Very fun weed, highly recommend.
Canna-oils info: Find out why cooking at low temps is best for canna-oils. Plus, get info on the different oil options, such as canola, olive and coconut.
I think she was a movie star!
4 servings (½ cup)
1 15-ounce can chickpeas drained (save the liquid)
½ cup chopped fresh spinach
¼ cup tahini paste
2-3 tablespoons canna-canola oil
2 tablespoons fresh lemon juice
1-2 teaspoons ground cumin
½ teaspoon minced garlic
Salt and pepper
Drizzle with olive oil and sprinkle with a bit of cumin
Assorted dippers and chips
1. Place the drained chickpeas in medium bowl. Add the remaining ingredients, then use a food processor or hand-held blender, pulsing with each addition, and process until smooth. Add a tablespoon or two of the reserved liquid from the chickpeas if it seems too thick.
More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted, appetizers || entrees || desserts