Dukka is an Egyptian blend of nuts and spices that's traditionally served as a bread "dip" with olive oil. You can also dust it over tofu steaks or add it to steamed greens.
- 1/4-cup servingServings
- 1/3 cup raw hazelnuts
- 1/4 cup raw shelled pistachios
- 1/3 cup sesame seeds
- 1/4 cup coriander seeds
- 2 Tbs. cumin seeds
1. Preheat oven to 375°F. Spread hazelnuts and pistachios on baking sheet, keeping separate. Roast 5 minutes. Transfer pistachios to bowl, and continue roasting hazelnuts 2 minutes more, or until nuts are golden. Transfer hazelnuts to clean towel. Cool 5 minutes, then rub skins off with towel.
2. Toast sesame seeds in skillet over medium-low heat 1 to 2 minutes, or until light brown, shaking pan constantly. Set aside 1 Tbs. sesame seeds. Repeat with coriander seeds, then cumin seeds, toasting each until just fragrant. Toss nuts and seeds together, and cool.
3. Coarsely grind spice-nut mixture 1/4 cup at a time in spice mill or coffee grinder until lightly crushed. Add remaining 1 Tbs. sesame seeds, and season with salt and pepper, if desired.
- Serving Size: Makes 1 1/2 cups
- Calories: 139
- Carbohydrate Content: 7 g
- Fat Content: 12 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 6 mg