Gluten-Free Pot Pitta Bread With Red-Eye Hummus
Everyone can enjoy sharing this cannabis infused pita and hummus dish - it's totally vegan, gluten-free, and potent enough that everybody gets nice and high.
There is nothing quite like snacking on toasted pita bread with a hummus dip. So why not add a little “green” flare to the mix, making for a delightful and buzz-inducing snack or part food! Enjoyable by all cannabis enthusiasts! Here is how to make your very own cannabis -inspired pita bread and hummus at home.
GLUTEN-FREE POT PITTA BREADS
Baking these pittas fills your kitchen with such a lovely smell. These are divine - pillowy soft, chewy and satisfying. Hopefully, you'll have as much fun making them as you do eating them.
2 cups warm water (about 35°C)
2 teaspoons agave nectar (or you can use maple syrup, if you prefer)
2½ teaspoons active dry yeast
2 tablespoons ground chia or flax seed
2 cups brown rice flour
½ cup powdered arrowroot
½ cup potato starch
3 teaspoons xanthan gum
1 teaspoon finely ground Himalayan pink salt
1 teaspoon finely ground rainbow peppercorns
(Optional) A few tablespoons of decarboxylated ground cannabis - for more of a "kick", a tasty marijuana flavour, and attractive green colouring.
1. In a large mixing bowl, mix together warm water with the agave nectar and yeast.
2. Leave it on your counter-top and allow it to sit for 10 minutes. The activated yeast will turn the water frothy - If this doesn't happen, your water wasn't warm enough, and you must start again.
3. Add the cannabis-infused oil and seeds to the mix, and stir.
4. In a separate mixing bowl, whisk together the brown rice flour, arrowroot, potato starch, xanthan gum, salt, pepper, and cannabis (if you're using it).
5. Combine your wet & dry ingredients and stir with a wooden spoon. You should be left with a slightly sticky dough.
6. Cover your mixing bowl with a tea towel and leave it somewhere warm for 45 minutes to rise.
7. Get your oven nice and hot - about 220°C. Line a baking sheet with grease-proof paper.
8. Divide your dough into balls - this recipe makes 8 large pittas. Flour your counter-top and gently flatten out the balls so that they are pillowy soft and ready for baking.
9. Transfer them to the baking sheet and place in your hot oven for 3 minutes on each side. Repeat for the rest of your dough, and allow the pittas to cool down to room temperature before cutting into strips.
10. As a final touch, just before serving, place your pitta strips onto a hot skillet with a little more cannabis-infused oil, and toast them so they are warm and slightly browned at the edges.
Perfect! Now for a cannabis-infused hummus dip, to complement. This one is full of flavour, but contains roasted red peppers, so you'll need to prepare those in advance.
ROASTED SWEET RED PEPPERS (FOR YOUR HUMMUS)
These are delicious and so versatile - they taste great on their own, are good in sauces, or used as a sweet, smoky addition to pasta dishes. They freeze well, so you can prepare as much as you like, but one large sweet red pepper is enough to make the hummus.
1. Slice your peppers into halves, removing the inner flesh and seeds.
2. Flatten the halves out with your hand and lay them on a baking tray lined with foil.
3. Grill them for 10-12 minutes until they are totally blackened.
4. Next, cover the tray with some more foil to allow the pepper halves to steam for another 10 minutes.
5. Remove the foil, and carefully peel off the blackened skin. Slice the skinned, roasted pepper halves into small chunks.
Wasn't that easy? Try not to eat them all - remember, you need to use these little chunks of flavour as part of your hummus dip.
RED-EYE ROASTED PEPPER HUMMUS
We love the flavour of this hummus - it's just so smooth and light. A perfect marriage of sweet, savoury, and spice, underpinned by the rich, smoky flavour of the roasted peppers. It's both easy and cheap to make. Have fun with this one, and feel free to adjust the ratios to taste. You'll need a little more cannabis-infused oil.
400 ml can of chickpeas
2 large cloves of garlic
¾ cup roasted red peppers
¼ cup tahini
4 tablespoons freshly squeezed lemon juice
1 teaspoon Himalayan pink salt, finely ground
A dash of cayenne pepper
2 tablespoons cannabis-infused olive oil
Paprika, for garnish
1. Open the can of chickpeas and drain the brine. Rinse off your chickpeas with water and set the can aside.
2. Chop or finely crush your garlic and add it to your food processor with your chickpeas, roasted pepper pieces, tahini, and lemon juice. After turning on your food processor, it should be a nice orangey pink colour.
3. Next, add your salt and cayenne, to taste, and process again until it's a silky smooth blend. If you find it's too thick, you can add a tablespoon of water and process it some more.
4. Scoop it out into a bowl with a spatula, drizzle with olive oil, and garnish with paprika to taste. Serve it with toasted strips of the pitta bread you made earlier.
Doesn't that look awesome! Refrigerated in a sealed plastic container, the hummus will keep for about 5 days. It actually tastes better after sitting for a couple of days, so you can prepare it in advance (if it lasts that long). As always, start small when eating cannabis-based foods, and don't re-dose until you feel the effects kick in. Enjoy!
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