For those unfamiliar with dukkha it is a dip mix full of NUTS, SEEDS and fragrant SPICES that can be eaten it a number of ways. 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 bread in olive oil and double dip into the dukkha. The 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 roasted vegetables, use it to create a crust for meat.
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
Add the toasted seeds with all the remaining ingredients into a hand blender and blitz to oblivion..
Heat a large frying pan over a high eat and toast the fennel, cumin and coriander for 2-3 minutes, or until they smell fragrant.