Dip: Dukkah

posted by louisa 05-22-101 6:33 AM


2/3-cup sesame seeds
1/2-cup hazelnuts
1/2-cup roasted chickpeas (available from health food stores and indian and middle eastern grocers)
1/2-cup coriander seeds
3-tbs cumin seeds
1-tsp dried thyme
1-tsp salt
1/2-tsp black peppercorns
2-tbs mild paprika (optional)

Toast sesame seeds in dry skillet until golden. Roast hazelnuts and chickpeas in same hot pan for 4-5 minutes or until aromatic. Remove and set aside. Reserve 2-tbs of roasted chickpeas.

Pan toast coriander and cumin until they darken, then let cool. Mix all ingredients except paprika and reserved chickpeas in bowl and grind in electric grinder or mortar and pestle. Stir in paprika and reserved chickpeas.

Serve with separate bowl of olive oil. Torn flatbread is dipped first into oil, then dukkah.

Makes about 3 cups. Serves 8.

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