Ingredients
The following ingredients have 4 Servings
- 1 cup pistachio nuts, (shelled, roasted)
- 1 cup almonds, (shelled, roasted)
- 1 tablespoon whole coriander (seeds)
- 1 tablespoon whole fennel (seeds)
- 1 tablespoons whole cumin (seeds)
- 1/4 cup sesame seeds, (toasted)
- 1 tablespoon red pepper flakes, (crushed)
- 1/4 teaspoon Smoked Spanish Paprika ((optional))
- 1 tablespoon coarse salt (or sea salt)
- 1 to 2 teaspoons black peppercorns, (coarsely-crushed)
Instruction
- In a separate container from the nuts, toast coriander seeds, fennel seeds, cumin seeds, sesame seed in a hot oven for approximately 5 to 8 minutes (also watch carefully so they do not burn). Remove from oven and let cool.
- In your food processor, grind your toasted nuts until the mixture resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste. Be careful as over processing can release the oils in the nuts and turn the mixture into a nut spread such as peanut butter.
- In a mortar and pestle, grind the coriander seeds, fennel seeds, cumin seeds, sesame seeds, and red pepper flakes slightly. You can try using your food processor for this, but I find the seeds are too small for using it.
- In a bowl, combine the crushed nuts, crushed seeds, Smoked Spanish Paprika, salt, and pepper. Taste and adjust seasonings if necessary.
- Store mixture in a covered container in the refrigerator.
- To serve as a dip: Place 1 cup Dukkah in a small bowl and about 1 cup extra-virgin olive oil in a separate bowl. Dip cubes of fresh crusty bread first into the oil, then into the Dukkah and enjoy!
- Yields a large heaping bowl full.
