How to make a perfect special Dukkah - Restaurant Style

JD

September 26, 2019

0

spices, tasty-food-recipe

Think like a chef. Dukkah is a crunchy, addictive blend of nuts, chickpeas, seeds, and spices from the Mediterranean that is traditionally sprinkled over olive oil to use as a dip for bread. We love to have dukkah on hand for those times when we need a last-minute, simpler-than-it-looks appetizer. It also makes a crunchy garnish for soup, salads, and roasted vegetables. You can even add it to plain yogurt or cottage cheese to make a quick dip for crudités or a savory snack. Recipes for dukkah vary. The blend of spices and nuts is often a matter of taste; our recipe reflects the mixture we like best.

Servings

Makes 2 cups

Ingredients

• (15-ounce) can rinsed and dried chickpeas
• 1 teaspoon extra-virgin olive oil
• ½ cup toasted, shelled pistachios
• ⅓ cup toasted black sesame seeds
• 2½ tablespoons toasted coriander seeds
• 2 tablespoons toasted cumin seeds
• 2 teaspoons toasted fennel seeds
•  1½ teaspoons pepper
• 1¼ teaspoons salt

Procedure

1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Toss 1 (15-ounce) can rinsed and dried chickpeas with 1 teaspoon extra-virgin olive oil and spread in single layer on rimmed baking sheet.
3. Roast until browned and crisp, 40 to 45 minutes, stirring every 5 to 10 minutes; let cool completely.
4. Process chickpeas in food processor until coarsely ground, about 10 seconds; transfer to bowl.
5. Pulse ½ cup toasted, shelled pistachios and ⅓ cup toasted black sesame seeds in now-empty food processor until coarsely ground, about 15 pulses; transfer to bowl with chickpeas.
6. Process 2½ tablespoons toasted coriander seeds, 2 tablespoons toasted cumin seeds, and 2 teaspoons toasted fennel seeds in again-empty food processor until finely ground, 2 to 3 minutes; transfer to bowl with chickpeas.
7. Add 1½ teaspoons pepper and 1¼ teaspoons salt and toss until well combined.

(Dukkah can be refrigerated for up to 1 month.)

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