Roasting garlic fills the house with such a wonderful, comforting smell—and it also covers up the telltale odors of ganja smoking! So if your neighbors object when you light up a spliff in your tiny studio apartment, try roasting some garlic and see if anyone complains besides the local vampires. Roasted garlic also soaks up cannabis-infused oil like there’s no tomorrow, so it’s a handy addition to a wide variety of dishes. This classic dip should be served with warmed pita bread, crudités, and olives, or try it on a sandwich with roasted veggies, arugula, and a sharp cheese. Plus, it freezes well, so you can always make extra and save it for a rainy day.
STONES 5 TO 7
1 large head garlic
Salt
5 teaspoons THC extra-virgin olive oil (see recipe)
One 19-ounce can cannellini beans
1 teaspoon fresh lemon juice
Dash hot red pepper flakes (optional)
Pepper
Vegetable broth (as needed)
Toasted bread, baked pita wedges, celery sticks, and/or red bell pepper slices, for serving
1. Preheat the oven to 450°F.
2. Cut off the top ½ inch from the head of garlic. Sprinkle with salt and drizzle with 1 teaspoon of THC olive oil. Wrap the garlic in foil and bake for 1 hour. Remove from oven, let cool, then squeeze the cloves out of the papery skins.
3. Drain the beans in a strainer and rinse with water. Drain well.
4. Place the beans in a food processor and add the roasted garlic cloves, along with the remaining 4 teaspoons of THC olive oil, the lemon juice, red pepper flakes (if using), and salt and pepper. Pulse until smooth, adding as much vegetable broth as needed, 1 teaspoon at a time, to create a smooth dip. Serve with toasted bread, baked pita wedges, celery sticks, and/or red bell pepper slices.