For those unfamiliar with DUKKAH it is a dip mix full of NUTS, SEEDS and fragrant SPICES that can be eaten it a number of ways. I came across it recently and from the first time, i’m in love. I love the balance of nutty and spiced flavours. Its so great as an appetiser nibble dip. My particular favourite way is eating it with crusty bread.
The idea is that you dip the Bread in Olive Oil and double dip into the Dukkha. The Olive Oil helps the crumbs stick to the Bread.
If this idea doesn’t strike you, don;t be put off by the idea of making it. There are a number of uses for it.
You can however add it onto Oven-Roasted Vegetables, use it to create a crust for Meat, or even roll a Boiled Egg through it.
Give it a try and let me know what you think.
- 70g HAZELNUTS (skins on)
- 1 tbsp SUNFLOWER SEEDS
- 1 tbs PUMPKIN SEEDS
- 1 tsp FENNEL SEEDS
- 1 tbsp CUMIN SEEDS
- 1 tbsp PEPPERCORNS
- 3 tbsp CORIANDER SEEDS
- 1½ tbsp SESAME SEEDS
- 1/2 tsp SMOKED PAPRIKA
- ½ tsp SEA SALT
Heat a large frying pan over a high eat and toast the FENNEL, CUMIN and CORIANDER SEEDS for 2-3 minutes, or until they smell fragrant.
Add the toasted SEEDS with all the remaining ingredients into a hand blender and blitz to oblivion..