toasted walnut enchilada hummus with cilantro + lime
 
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This is kind of a double recipe: the (gluten-free!) toasted walnut hummus is a delicious alternative to traditional hummus; it's simple enough to be a crowd pleaser while offering a nuttier, more complex profile than the usj. And the enchilada sauce (not gluten-free) is taken almost directly from my favorite enchilada recipe, so it's lovely in that interpretation -- or drizzled over grilled meats or veggies, tamales, as a dip for quesadillas or even rolled into meatballs. Together, they make one tasty app that is perfect for crowds, game day, the holidays -- or just plain ol' snackin'.
By:
Makes: about 4-6 generous servings (plus extra sauce)
Ingredients
  • For the Enchilada portion
  • ¼ cup neutral cooking oil, such as avocado
  • 2 cloves garlic, minced
  • 1.5 tsp pickling spice, finely ground (see note)
  • ¼ cup chili powder (I've always used Gebhardt)
  • ¼ cup flour
  • 2.5 cups stock (veggie/mushroom/chicken)
  • For the Hummus portion (gluten-free)
  • ½ cup walnuts, toasted (see note)
  • ¼ cup good extra virgin olive oil
  • 1 large clove garlic, chopped
  • 1 can chickpeas, rinsed and drained
  • zest of one lime
  • ⅓ cup fresh lime juice
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • For serving:
  • chopped cilantro (optional)
  • crumbled queso fresco or feta cheese (optional; omit if vegan)
  • tortilla chips, warmed pita, crackers or veggies
Instructions
  1. In a small saucepan, heat neutral cooking oil over medium flame. Add garlic, pickling spices and chili powder and cook until spices are dark, almost nutty and very fragrant, about 30-60 seconds. Add flour and stir well to combine into paste. Cook another 30 seconds or so.
  2. Gradually add stock, whisking to combine. When all stock is added, bring sauce to a simmer and cook, uncovered, 5-10 minutes, or until sauce is thickened to about the texture of a Thanksgiving gravy. Allow to cool slightly while you make your hummus. (Note: a skin may form on the sauce while it cools; this can either be dragged off and discarded or easily stirred back in.)
  3. To make hummus, combine walnuts, garlic and oil in a food processor and blend until nearly smooth.
  4. Add remaining ingredients and process to desired texture. (I like mine as smooth as smooth can be.) Taste and adjust for salt and pepper.
  5. Plate hummus to a shallow bowl and top with enchilada sauce to taste, swirling to combine just slightly. Top with cilantro and cheese, if using, and serve with dippers of your choice. Enjoy!
Notes
Pickling spice can be found in all major grocery stores. While it seems like kind of a speciality ingredient, it boasts the perfect blend of complex, savory flavors that round out this otherwise simple sauce. (The blend I use includes cinnamon, allspice, mustard seed, coriander, bay, ginger, chilies, clove, black pepper, mace and cardamom.) You can grind the spices by hand using a mortar and pestle or molcajete, but I've found an electric spice grinder works best, particularly on the barkier bits. (Wondering what to do with the rest of your pickling spices? I love adding a tablespoon of whole spices to a solution of sugar, salt and water to brine pork chops or chicken before grilling or roasting!)

To toast walnuts: spread walnuts in a single layer on rimmed baking sheet and bake at 350F until toasty and fragrant, about 5-7 mins, keeping an eye on them. Alternatively, toast them in a single layer in a dry saute pan over med to med-high heat, tossing frequently.
Recipe by the pig & quill at https://thepigandquill.com/toasted-walnut-enchilada-hummus-with-cilantro-lime/