A wonderful hummus. Yes, a tomato nut hummus. I make the rules in my kitchen. No beans in this dip. This is the most unfamiliar tasting recipe. The only things familiar are the flatbread and the fact that it’s a dip. Flavors, textures all new! Except that you won’t miss the lamb that generally accompanies the meal. Best to serve it hot though, or at least warm. Your guests will be returning for more, and more and…

Makes 4-3/4 cups

If followed precisely, you will taste something that doesn’t exist on earth – till now!

1 c. walnut halves

6 oz. smoked almonds (I used Blue Diamond brand), about 1 c.

2 c. filtered water.

Bring to boil. Cover, reduce heat to low and cook 30 minutes.

Add 2 c. additional filtered water. Cover, bring to boil, reduce heat to low and cook 30 minutes longer.


1/2 c. dill pickle juice

1/3 c. nutritional yeast

1 T. sea salt

1 t. liquid smoke

2 t. turmeric

1 T. smoked paprika

1 T. garlic powder

1 T. onion powder

1 T. dry mustard

1 t. food grade citric acid (I buy mine at Drug Mart)

1/4 c. light brown sugar

1/4 t. red cayenne pepper

1/4 c. grape seed oil

6 oz. tomato paste

Cover and cook 30 minutes, low heat, stirring as needed.

When no longer hot, transfer, a couple cups at a time, to food processor and process till as smooth as you can get it.

Return to clean pot and cook on low heat for about 15 minutes, covered.

When cool, transfer to covered containers and refrigerate till ready to use.

Serve heated, with warmed flatbread pieces. Garnish with fresh parsley if desired.

One way to make sure guests don’t double dip is to cut the flatbread into small one-bite pieces.

Notes: You’ve never had a hummus like this. You’ll think you are actually in a foreign country when you eat it, but you won’t know which country and you won’t care either – you’ll just be in a different place – exciting and lovely at the same time!




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

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