4 whole-wheat pita pockets, cut into triangles
1 (15-ounce) can chickpeas, drained
1 cup sauteed red peppers
1/4 cup tahini (sesame paste)
2 tablespoons fresh lemon juice
3 to 4 cloves garlic
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon cannabis infused olive oil
Salt and ground black pepper
2 tablespoons finely chopped fresh parsley leaves
Preheat oven to 400 degrees F. Rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, cumin, paprika and canna olive oil. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley. Place pita triangles on a large baking sheet, greasing the surface first. Season the pita triangles with garlic salt before baking. Bake 6 to 8 minutes, until golden brown and crisp.
Serve toasted pita triangles alongside hummus. Garnish with parsley, paprika and top with canna olive oil. Alternatives to recipe include leaving out the tahini sauce for sesame allergies and replacing with more canna olive oil, or serve pita triangles untoasted for a softer palette.