I created this glorious traditional mix of Egyptian nuts, seeds and spices to sprinkle on top of my hummus dip to just add a little something extra to lunchtime.
My husband and I have a very simple grazing platter most lunchtimes (which is around 2.30 when he gets home from work). It normally has tomatoes, cucumber, a little pot of dip, crackers, and then sometimes cheese, cold meat, capsicum, leftover sausages or basically anything I can find in the fridge or cupboard - anything goes!
Well just toasting the nuts and seeds starts to make the kitchen smell ah-mazing 🤗 and by the time you've whizzed all the nuts and spices together you won't want to wait to have a nibble 😉
1/2 cup hazelnuts
3 Tbsp almonds
4 Tbsp sesame weeds
3 Tbsp shelled pistachios
1 Tbsp fennel seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
Place the hazelnuts and almonds in a dry frying pan - do not add oil. Toast briefly over a medium-high heat, tossing regularly, until the nuts turn a nice golden brown. Transfer to a side dish.
Place the sesame seeds in the same pan and return to the heat. Toast over a medium heat, tossing regularly, until the sesame seeds turn golden brown - this will be fairly quick so be careful!
Add the toasted nuts and sesame seeds to the bowl of a food processor fitted with a blade. Add the pistachios, fennel seeds, spices and a generous pink of salt.
Pulse for a few seconds until you reach a nice coarse mixture. Do not over process the dukkah - it should not be too fine.
Transfer to a bowl and serve.
Store in an air tight jar for 2 weeks.
Serve dukkah in one bowl and place a small bowl of extra virgin olive oil and your favourite bread for dipping. Dip the bread in the oil and then the dukkah for a traditional snack.
Sprinkle on your dips to add that social something and a gorgeous decoration at the same time!
Sprinkle on a bagel or rice cake spread with cream cheese.
Make sure you pop some in small glass jars and gift to friends - it's always the season for gifting handmade goods.