Step up your game and elevate your Super Bowl party withthese cannabis-infused touchdown worthy recipes from JeffThe420Chefs cookbook The 420 Gourmet: The Elevated Art of Cannabis Cuisine. 1. Canna-Hummus Servings: 48 ( Tablespoon servings)Prep Time: 20 minutesApproximate THC Per Serving (if you use cannabis with lab-tested THC levels): 10 percent 3.1mg 15 percent 4.7mg 20 percent 6.2mg Ingredients: 2 cups canned chickpeas (1 15-ounce can) cup Canna-Tahini (recipe below) 2 tablespoons cannaolive oil plus 2 tablespoons light olive oil 2 cloves garlic peeled 2 teaspoons ground cumin 1 teaspoon sweet paprika Juice of 1 medium lemon teaspoon lemon zest Salt and freshly ground black pepper 2 to 3 tablespoons parsley (for garnish) Steps: Drain the chickpeas over a measuring cup and reserve the liquid. Place the chickpeas Canna-Tahini cannaolive oil mixture garlic cumin paprika lemon juice lemon zest and half of the reserved chickpea liquid into a food processor. Pulse to puree. Slowly add in more chickpea liquid until smooth. Add salt and pepper to taste. Garnish with parsley and sprinkle with more paprika before serving. Best served with pita chips Approximate dose per serving is based on infusing 5 gramof cured/dried/decarbed cannabis into 5 ounces of oil. Canna-Tahini Servings: 64 ( Tablespoon servings)Prep Time: 20 minutesApproximate THC Per Serving: 10 percent 1.9mg 15 percent 2.8mg 20 percent 3.8mg Ingredients: 3 cups raw hulled sesame seeds (unhulled sesame seeds tend to make tahini bitter and grainy) cup cannaolive oil cup olive oil (you may not need to use the entire amount depending on how thin you want your tahini) cup parsley minced Steps: Preheat oven to 325F. Spread the sesame seeds evenly onto a large baking sheet. Roast for 6 minutes shaking pan every minute or so (trust me its worth it!). Remove seeds from the oven and let cool for 10 minutes. Place seeds in a food processor and pulse until they become a paste. Continue pulsing while slowly drizzling in the cannaolive oil. Drizzle in olive oil until you reach your desired consistency. When the mixture is smooth and creamy transfer it from the food processor to a medium bowl. Mix in the parsley and serve with homemade pita or canna-garlic-infused pita chips. Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil. 2. Green Guacamole Servings: 12Prep Time: 20 minutes overnight marinating timeApproximate THC Per Serving: 10 percent 3.8mg 15 percent 5.6mg 20 percent 7.6mg Ingredients: 3 avocados peeled and diced (save the pits) 2 tablespoons cannaolive oil plus 2 tablespoons light olive oil 2 teaspoons Maldon sea salt Juice of 1 lime 1 jalapeo minced 1 garlic clove minced 1 tablespoon cilantro minced teaspoon cumin teaspoon cayenne pepper 2 plum tomatoes diced onion diced Sweet paprika Steps: Place the diced avocados in a large bowl and coat with the cannaolive oil mixture and salt. Include the pits in a bowl with the avocados (to keep the avocado from turning brown) cover and refrigerate overnight. Drain the avocados and mash. Add the lime juice jalapeo garlic and cilantro and mix thoroughly. Add the cumin and cayenne pepper. Carefully fold in the tomatoes and onion. Place a pit in the center of the guacamole then cover the bowl with plastic wrap and refrigerate for at least 1 hour. Remove from the refrigerator and transfer the guacamole to a serving bowl. Sprinkle with sweet paprika and serve. Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil. 3. Hazy Thai Wings Servings: 20 wingsPrep Time: 30 minutesCook Time: 30 minutesApproximate THC Per Wing: 10 percent 1.2mg 15 percent 1.8mg 20 percent 2.4mg Ingredients: cup raw cane sugar cup Asian fish sauce 3 tablespoons ketchup 1 tablespoons chili garlic sauce (Sambal sauce) 1 tablespoon fresh lime juice 1 teaspoon rice vinegar 1 cup cornstarch 1 teaspoon garlic powder 2 pounds (20) chicken wings rinsed and patted dry Extra-virgin coconut oil for frying 1 tablespoon cannacoconut oil plus 3 tablespoons extra-virgin coconut oil Toasted Peanuts amp; Garlic (recipe below) 4 tablespoons cilantro chopped Steps: Place sugar in a food processor and grind until very fine. In a medium bowl combine the fish sauce ketchup sugar chili garlic sauce lime juice and rice vinegar. Set aside. In a shallow dish sift the cornstarch and garlic powder. Toss the wings in the cornstarch mixture to coat. Heat a large skillet on the stovetop for 1 minute on high. Add enough extra-virgin coconut oil to fry about 2 inches from the bottom of the pan. Fry the wings until golden brown. Remove with slotted spoon and drain on brown paper. Preheat oven to 340F. Place the fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of cannacoconut oil mixture. Bake for 7 to 8 minutes. In a clean skillet heat the sauce on medium until syrupy about 5 minutes. Remove the wings from the oven and toss with the sauce until evenly coated. Toss in the garlic and peanuts. Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls. Toasted Peanuts and Garlic Garnish Ingredients: cup raw peanuts crushed 4 cloves garlic chopped 1 teaspoon coconut oil Dash of salt Steps: In a small bowl mix peanuts and garlic with coconut oil and a dash of salt. Spread evenly on a small pan and roast at 325F for 30 minutes until toasted and browned. Remove and let cool. Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil. 4. Canna-Chili Tarragon Cauliflower Servings: 16Prep Time: 15 minutesCook Time: 5-7 minutesApproximate THC Per Serving: 10 percent 1.9mg 15 percent 2.8mg 20 percent 3.8mg Ingredients: 2 heads cauliflower cut into florets cup cornstarch 2 cups light olive oil Salt 2 teaspoons chili flakes 1 tablespoon extra-virgin olive oil 3 cloves garlic thinly sliced 2 sprigs Italian parsley destemmed and roughly chopped 6 sprigs tarragon destemmed and roughly chopped cup capers 1 tablespoon cannaolive oil plus cup extra-virgin olive oil 3 Calabrian chilies sliced cup coarse breadcrumbs Steps: Wash the cauliflower and cradle in a dishtowel to remove excess water. Toss the cauliflower florets in the cornstarch to coat. Shake off the excess and set aside. Preheat a wide shallow frying pan over high heat. Fill with about 1 inch of light olive oil and lower the heat to medium. Add the cauliflower florets cut side down. Season with salt and pan fry over medium-high heat. As it cooks turn each piece so all sides brown evenly. Its okay if the florets are crowded; it will create steam and help them cook through. Fry until evenly browned. Place in a colander to drain. Sprinkle with chili flakes. Add the capers to the remaining hot oil in the frying pan and fry for about 1 minute until they puff up a little. Using a slotted spoon remove the toasted capers to a plate lined with paper towels. Discard the light olive oil and add extra-virgin olive oil to the pan. Add the garlic parsley tarragon and toasted capers and cook over medium heat. Stir until the garlic is browned. Remove from the heat and add cannaolive oil mixture. Add cauliflower back to the pan and toss. Adjust seasoning if needed. Transfer to a bowl garnish with Calabrian chili and breadcrumbs and serve. To kick it up a notch you can make this recipe Buffalo style simply toss with Franks or your favorite hot sauce. 5. Canna-Nachos with Crazy Queso Servings: 12Prep Time: 10 minutesCook Time: 20 minutes Approximate THC Per Serving: 10 percent 3.8mg 15 percent 5.7mg 20 percent 7.6mg Ingredients: 1 bag of your favorite nacho chips 4 chicken cutlets grilled and sliced into strips Jeffs Crazy Canna-Queso (recipe below) cup diced jalapeo peppers cup diced tomato Black beans cooked for 15 mins with teaspoon cumin salt and pepper Salt and freshly ground black pepper Jeffs Crazy Queso Ingredients: stick creamy cannabutter 3 tablespoons flour (white or whole wheat) 1 cup milk 1 cup yellow sharp cheddar cheese teaspoon garlic powder 1 teaspoon onion powder teaspoon cumin Steps: Make Crazy Queso: Melt the canna-butter in a medium saucepan on low heat. Add the flour 1 tablespoon at a time and mix to create a paste. Slowly add the milk and stir. Continue to stir and add the cheese a little at a time. Stir until smooth and creamy. Season with garlic powder onion powder and cumin. Add salt and pepper to taste. Remove from the heat . Preheat oven to 425F Line a baking pan full of tortilla chips covered with black beans jalapeos and sliced grilled chicken. Evenly pour Crazy Queso over chips. Bake for 12-15 mins until cheese is melted and slightly brown on edges. Recipes from The 420 Gourmetby JeffThe420Chef. Copyright 2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave an imprint of HarperCollins Publishers. For all of HIGH TIMES ediblescoverage click here. by Jeff the 420 Chef at High Times