Dukkah
A recipe by Chef Jason Roberts.
This savory, toasty dukkah is the perfect addition to the dinner table. Makes 2.5 cups and will keep well in an airtight container for up to a week. Feel free to mix and match the nuts.
Ingredients
- 1 cup toasted almonds
- ½ cup toasted and shelled hazelnuts
- ¼ cup toasted chopped pistachio nuts
- 1/3 cup toasted white sesame seeds
- 1 tbsp toasted fennel seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- ½ teaspoon chilli powder
- ½ teaspoon ground cinnamon
- ¾ teaspoon sea salt flakes
Method
- Add the toasted nuts and sesame seeds to a mortar and pestle, pound to a coarse texture. Alternately add to the bowl of a small food processor fitted with a blade.
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Add the pistachios, fennel seeds, spices, and a generous dash of salt flakes.
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Pulse for a few seconds until you reach a nice coarse mixture (Do not over process.
The mixture should not be too fine). Serve!
Serving Suggestion
- 2 cups prepared hummus
- ¼ cup extra virgin olive oil
- ½ cup dukkah
- 2 tablespoons quince syrup @sue_singingmagpieproduce
- Warm pitta bread