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Roasted Beet Hummus

Serving size: 1 tablespoon

Makes about 2½ cups

Roasted beet and garlic bring an unexpected va-va-voom to your ordinary hummus — velvety smooth, earthy and sweet. Not to mention that color — it’s a stunner. Serve with pita chips and crudites, or spread on a sandwich piled high with veggies.

10ounces beets, about 1 large, washed and ends trimmed

1head garlic, loose outer layers removed

One15-ounce can chickpeas, drained and rinsed

2 tablespoons sliced almonds, plus more for garnishing

1/3cup extra virgin olive oil, plus more for garnishing

2tablespoons + 1½ teaspoons Canna Coconut Oil (see recipe, Page 27)

teaspoons red wine vinegar, plus more as needed

teaspoon kosher salt, plus more as needed

¼teaspoon freshly ground black pepper, plus more as needed

Fresh mint for garnishing

Instructions: Preheat the oven to 400 degrees. Wrap the beet in a piece of aluminum foil. Cut about ½ inch off the top of the garlic head so the cloves are exposed. Wrap the

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