with garlic, rosemary and tarragon! Topped with cracked pepper, drizzled with extra virgin olive oil and served with pan-fried flour tortillas!

Makes 1-¾ cups

Make walnut crumbles: Place 2 c. walnut halves in food processor. Process till as smooth and soft as you can get them without turning them into binding clumps. Light, soft, airy, melt in your mouth walnut crumbles is what we want. Use 1 c. for this recipe, then place remainder in a jar and reserve for other use. Never process less than 2 c. of nuts at once, when using a large processor, otherwise they won’t process evenly.

15.5 oz. can garbonzo beans (chick peas), drained over bowl; reserve liquid

4 lg. fresh peeled garlic cloves

1 c. walnut crumbles

1 t. salt

½ c. drained bean liquid

1 t. brown sugar

2 t. dried tarragon

2 t. dried, whole rosemary needles, crushed

½ t. mild paprika

2 T. coconut oil spread (I used Olivio brand)

fresh cracked pepper

extra virgin olive oil

sm. flour tortillas

Place beans in food processor and process till crumbly.

Add garlic, walnut crumbles and salt. Process till well-mixed and ingredients form a ball.

Add bean liquid, ¼ c. at a time, processing till smooth.

Add brown sugar, tarragon, rosemary, paprika and coconut spread. Process 2-3 minutes till creamy. Adjust for salt, then transfer to jar and refrigerate several hours or overnight.

Pan-fried flour tortillas: Heat small skillet over medium heat. Drizzle with slight amount of oil. Place one small flour tortilla at a time in skillet. Press with pancake turner. Cook till browned in spots. Flip. Do the same on the other side and with all the other tortillas. You don’t need to oil the skillet every time you fry a new side. Use very little oil. Cut fried tortillas in half, then into 3 triangles per half.

When ready to serve: Place Walnut Hummus in decorative dish. Sprinkle with cracked pepper and drizzle with extra virgin olive oil.

If desired, place small containers of chopped Kalamata olive, and chopped cucumber alongside, then surround with fried tortilla wedges.

Notes: The rosemary and garlic won’t be prominent till the hummus sets for several hours. If using powdered rosemary, use less.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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