This recipe is an excellent way to use up some of the fancy, flavoured oils that accrue in the back of the pantry from gift baskets and souvenirs. If using roasted pumpkin seed oil (one of my favourites), swap out the toasted pine nuts for toasted pepitas. If using walnut oil, swap out for toasted walnuts, etc. This dip will liven up any table, but it’s also great as a spread in sandwiches.
- 3 large beets, scrubbed
- 4 tbsps pine nuts
- 5 oz. feta cheese
- 2 tsps lemon juice
- 2 cloves garlic, chopped
- 2 tbsps THC-infused oil (see below)
- Preheat the oven to 425F.
- Wrap each beet in foil and roast until easily pierced with a fork (approx. 40 minutes).
- Toast pine nuts in a skillet over low heat. Keep close watch as they will burn quickly.
- Let nuts and beets cool.
- Peel and cut the beets into chunks.
- In a food processor, puree all ingredients.
- Serve with bread or crudités.
Yield: 2 cups
THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e., no deep-fry.
There are two main methods that i recommend for preparing THC oil: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.
Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. Turn on slow cooker at low setting and let sit for 24 hrs, stirring occasionally. Strain through a cheesecloth or fine strainer into a mason jar. Store in the fridge.
Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.
Yield: About 1/3 cup oil for every 1/2 cup originally added