This variation of the kosher Dukkah works wonderfully sprinkled over roasted vegetables, quinoa or couscous. It adds that extra pizzaz to your meal. It’s up o uou how creativentounwamt to be and where yoi can use it.
Omit the chickpea and it has become your traditional Egyptian spiced Dukkah.
Dukkah is an egyptian condiment consisting of a mixture of herbs, nuts and spices.
It has many uses, Dukkah is wonderful with olive oil drizzled over the top and spooned over pita or a warmed flat bread. You could even sprinkle it over your hummus dip.
In fact I’ll do so on Instagram in a future post for you to see.
1/2 cup sesame seeds
1/4 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon green or black peppercorns
1 tablespoon Cinnamon
1/4 cup toasted dry almond
1 tablespoon paprika
1 teaspoon tumeric
1 tablespoon olive oil 250g chickpea tinned
Toast the drained chickpeas in paprika, and tumeric. Drizzle olive oil and mix through.
On a skillet add the top five spices in the ingredients list. Dry toast them gently for five minutes. It will start to smell and become fragrant. Don’t over-toast, as the sesame seeds will become bitter.
Add the lightly toasted spice mix and almonds into a food processor and blend until all the ingredients are of similar size. Blend enough to be sandy but not flour consistency.
Substititions: Hazelnuts work well with this spice blend. I don’t use them as we have afl family member with a hazelnut allergy at home.
Mix the chickpeas with the ground spice and nut blend.
Chickpea Dukkah adds a little pizzaz to what otherwise could be quite dreary dish.
Made ahead, it adds magic to your salad or in this case accompanied with zucchini and pumpkin. This homemade Egyptian Style Dukkah is just one way to add a little flair.
Alternative serving suggestion Omit the chickpeas, drizzle olive oil over the spice blend and dip into it with a warm slice of flat bread