Egyptian Dukkah (use with White Bean Hummus Recipe)

By ctaubenheim

Ingredients

• 1/2 C Hazelnuts
• 3 Tbsp Almonds
• 4 Tbsp White Sesame Seeds
• 3 Tbsp Shelled Pistachios
• 1 Tbsp Fennel Seeds
• 1 tsp Grd Cumin
• 1 tsp Grd Coriander
• 1/2 tsp Cayenne Pepper
• Kosher Salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Place hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over med-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.

Step 2

Place the sesame seeds in the same skillet and return to the heat. Toasts over medium heat, tossing regularly until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).

Step 3

Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (do NOT over process - the mixture should not be too fine. See photos)

Step 4

Transfer the dukkah to a bowl to serve. Add a small bowl of olive oil and your favorite bread for dipping (pita or Jerusalem bagel). Recipes made just over 1 cup. You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salads, soup, chicken, meats, or roasted vegetables.

Step 5

Cal 96.1k; Carb 3.7g; Protein 2.8g; Sat Fat .8g; Sodium 1.7mg; Potassium 113.3mg; Fiber 2g