Unique Cannabis Recipes

Cooking with cannabis is becoming more and more popular every year.  Most people often associate cannabis cooking only with fattening foods like brownies and cakes. But there are many more delicious and nutritious ways to enjoy cannabis in your everyday meal plan without packing on the pounds.

Learning how to make marijuana foods can be fun for anyone who loves to eat!

Here are some unique cannabis recipes that will keep your pallet pleased.

Hummus Recipes

Homemade High Hummus

MAKES: 2 Cups

1 (15.5 ounce) can garbanzo beans (chickpeas), drained
1/3 cup pitted Spanish Manzanilla olives
1 teaspoon minced garlic
2 tablespoons Marijuana oil
2 tablespoons lemon juice
~Place garbanzo
1 ½ teaspoons chopped fresh basil
1 teaspoon cilantro leaves
salt and pepper to taste
Place beans, olives, and garlic into the bowl of a blender or food processor. Pour in Marijuana oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover and puree until smooth. Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use.

Black Bean Buds Hummus

Makes: 8 Servings

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives
¼ cup Marijuana Oil
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper, ¼ cup cannabis oil, process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Pizza

Marijuana Cheezy Margherita Pizza

Serves: 8

¼ cup Marijuana oil
1 tablespoon minced garlic
½ teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
½ cup freshly grated Parmesan cheese
½ cup crumbled feta cheese

Stir together Marijuana oil, garlic, and salt; toss with tomatoes, and allow to sit for 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Veggie Burgers & Chili

Kidney Bean and Marijuana Mushroom Veggie Burger

SERVES: 4 – 6

2 medium carrots
1 cup oats
1 14 ounce can kidney beans, drained
½ cup mushrooms
½ onion
½ red or yellow bell pepper
1 egg
2 tbsp organic ketchup (optional as it adds sugar)
½ tsp garlic salt
¼ cup Marijuana oil
Process carrot in food processor until grated. Add oats and beans and pulse a few times.
Add remaining ingredients and process until well combined but still slightly coarse. Chill for at least 45 minutes then form into 4 – 6 patties.
Cook these mushroom veggie burgers on the grill and add ¼ cup Marijuana oil.

Black Bean Marijuana Veggie Burgers

SERVES: 10

2 cups black beans cooked
½ cup green pepper, chopped fine
½ cup red onion, chopped fine
1 large stalk celery, chopped fine
2 -4 cloves garlic minced (depends how much you like garlic)
1 tsp cumin
1 tbsp Marijuana oil
¼ tsp cayenne pepper
Salt and pepper to taste
1/3 cup hummus
½ cup rolled oats
2 slices sprouted grain or spelt bread crumbled into tiny pieces (hint: blender or food processor works great)

Mash or puree half the beans, add reserved beans and all other ingredients EXCEPT hummus. Mix well by hand. Add enough of the hummus or other liquid ingredient to moisten mixture fairly well. Mixture may seem a little sticky, but it’s better than a bit dry, because they WILL dry out while cooking. Cook on medium until brown, approx. 10 – 15 min per side.

Buffalo Bud Chili

SERVES: 4

2 tbsp Marijuana oil
½ cup chopped onions
2 medium garlic cloves, minced
1½ cups chopped celery
1 cup chopped green bell pepper
1½ lb ground buffalo
2 tsp dried thyme leaves
2 tsp chili powder
2 tsp ground cumin
1 tsp salt
8 oz diced tomatoes (canned is fine)
12 oz (1 jar) prepared salsa

Melt Marijuana oil in a large skillet over medium-high heat. Sauté onions, garlic, celery, and green pepper 3–4 minutes, or until onion is translucent. Add buffalo, thyme, chili powder, and cumin and cook for 5–6 minutes, stirring frequently. Add salt, tomatoes, and salsa to pot. Cover, reduce heat, and simmer for a minimum of 1 hour. Serve in bowls alone or over cauliflower.

Vegetarian Canna- Chili

SERVES: 16

2 tablespoon Marijuana butter
3 cloves garlic, minced
1 cup chopped onion
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 tablespoons chili powder
1 ½ cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 tablespoon cumin
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
½ tablespoon garlic powder

Heat the Marijuana butter in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, and pinto beans with liquid. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.

Interested in more recipes?  Try out some of our delicious Cannabis Desert Recipes!

If you are looking for the best marijuana school and a place to get trained on cannabis cooking methods, sign up at Cannabis Training University.