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    Recipes — Vegan

    HeadsRecipe: Keep ya humming hummus

    HeadsRecipe: Keep ya humming hummus

    Whether you’re looking for a snack, a fast lunch or something for easy entertaining, homemade hummus is simple to prepare. Add a little cannabis—try Dutch Treat or Bubblegun for a spicy, peppery kick—and your guests will think you’re both exotic and clever. Excellent choice for vegans, vegetarians, gluten-free and dairy-free, plus it only costs pennies!



    1 16 oz can of chickpeas

    1/4 cup water

    3-5 Tbs. lemon juice

    1-2 Tbs. tahini

    1-2 cloves garlic, crushed

    2 Tbs. olive oil

    1 tsp. cumin

    1/2 tsp. sea salt

    Pinch of cayenne pepper

    3 g (1/8 oz) cannabis, finely ground

    Hemp nuts (optional)



    Drain and rinse chickpeas. Combine all ingredients in food processor. Blend on low until creamy. If needed, add more water, 1 teaspoon at a time, until you get desired consistency.


    Place in a stylish serving bowl and garnish with a drizzle of olive oil and a sprinkling of hemp nuts. Serve with warm pita bread and raw vegetables.


    Yields about 1 cup.


    Hummus can be refrigerated in an airtight container for up to a week.

    HeadsRecipe: Vegan Black Olive & Cannabis Tapenade

    HeadsRecipe: Vegan Black Olive & Cannabis Tapenade

    Flavour-packed black olives and extra virgin olive oil are the main ingredients in this simple black olive tapenade. Served with pita bread, toasted baguette or fresh vegetables, it’s a dip with a kick. Try it over pasta for an easy Mediterranean lunch. You’ll soon be ready for your afternoon siesta.


    7g cannabis flower (bud), broken up

    ¼ cup extra virgin olive oil

    1 ½ cups pitted black olives (Kalamata or Niçoise)

    2-3 Tbs. capers, rinsed and drained

    1 garlic clove, smashed and peeled

    1 tsp. Dijon mustard

    1 ½ Tbs. fresh lemon juice

    1 Tbs. finely chopped fresh flat-leaf parsley

    ¼ tsp. freshly ground black pepper


    Put cannabis flower and olive oil in a pot and simmer over low heat for 10 to 15 minutes. When the flowers begin to brown, remove from heat. Strain the oil and set aside to cool. Place the olives, capers, garlic, and mustard in a food processor and pulse until smooth. With the motor running, add the lemon juice and oil. Transfer to a bowl and stir in the parsley and 1/4 tsp. pepper.

    Yields about 1 cup

    Tapenade can be refrigerated in an airtight container for up to 1 month.