Toasted Hemp Seed Salt
- ½ cup hemp seeds
- ½ cup kosher salt
- 3 tablespoons fresh chives, finely minced
- 2 teaspoons infused olive oil*
Warm saute pan over medium heat. Add hemp seeds; toast, stirring often, until aromatic and light golden brown in color,
3 to 4 minutes. Cool to room temperature. Add salt, chives
and olive oil; mix well to combine. Transfer to an airtight container and refrigerate up to 4 weeks. Makes about 1 cup, about 260 mg THC total, based on a 26% strain.
*Get the recipe for infused olive oil here.
Recipe courtesy of Jordan Wagman
Photography by Matt Armendariz
Food styling by Adam Pearson
Prop styling by Amy Paliwoda