Kick It Up Pineapple Serrano Hummus


    • 1 (8 oz) can crushed pineapple
    • 4 cloves garlic, peeled
    • 1 tbsp serrano pepper, finely chopped
    • 1 (15 oz) can chickpeas, drained, reserve liquid
    • 1 1/2 tsp sea salt
    • 1/2 lemon, juiced
    • 1/2 cup tahini
    • 2 tbsp canna infused olive oil (see blog post substituting any Pure SunFarms dried flower)
    • sesame seeds, optional garnish
    • paprika, optional garnish
    • To KICK IT UP add 1 bottle of Heartbeat Hot Sauce X Bogart’s Kitchen Pineapple Habanero Hot Sauce – 10mg THC


    1. Combine pineapple, garlic, serrano pepper, 1/4 cup reserved liquid from chickpeas, chickpeas, salt, lemon juice, and tahini in a food processor.
      NOTE: If using added Heartbeat Hot Sauce reduce reserved liquid by 2 tsp
    2. Cover and blend until smooth.
    3. Garnish with infused olive oil, sesame seeds, and paprika, if desired.
    4. Serve with pita chips, crackers, crusty bread, etc.


    Chef’s note: For a creamier hummus cover the canned chickpeas with water & ½ tsp baking soda, bring to a boil, and cook for approximately 5 minutes. Drain, rinse in hot water, and then add to the food processor.

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