• 1 medium or 2 small red beets
• 2 garlic cloves
• 1½ cups cooked chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh squeezed lemon juice
• 2 to 3 tablespoons warm water
• ½ teaspoon each of cumin and corianderv
• Sea salt and freshly ground black pepper
Preheat the oven to 400°F. Drizzle the beets and garlic with olive oil and wrap in foil. Place on the baking sheet and roast 30—40 minutes, or until the beet is fork-tender. Let the beets cool and then peel the skins under running water. Add beets, garlic and other ingredients to blender or food processor.
Use your Dablicator™ oil applicator to add desired amount of oil. Recipe makes 8 servings; so 2 black lines (~110mg) of 80% THC oil comes out to 10mg of THC per serving. Start low. Go slow. Blend until smooth, adding more water as needed.
Chill hummus until ready to serve. Top with chopped parsley and serve with your favorite veggies, pita bread and sliced baguette.
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