Kitchen Toke’s Infused Za’atar Aioli

by Derek Simcik

1 large pasteurized egg
2 cloves garlic, grated
2 teaspoons dried thyme
2 teaspoons toasted sesame seeds
Juice of ½ to 1 whole lime
1½ teaspoons kosher salt
1 teaspoon ground sumac
½ teaspoon ground grains of paradise
½ cup corn oil
¼ cup olive oil
¼ cup canna oil

In a food processor, pulse egg yolk, garlic, thyme, sesame seeds, lime juice, salt, sumac, salt, grains of paradise and lime juice. With motor running, add oils in a steady, thin stream to emulsify, stir in canna oil and correct seasonings. Makes about 1¼ cups aioli, each tablespoon about 9 mg THC based on a 20 percent strain.



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