#EssentialRecipe => Dukkah

I discovered Dukkah recently via Athena Calderone and it is quickly becoming indispensable! Absolutely simple to make and the best part is that you can always have a jar of it around. I tweaked the recipe a bit by adding chickpeas beans


-1 Cup cooked chickpeas pat dry

-2/3 Cup skinned hazelnuts

-1/2 Cup black sesame seeds (you can use regular)

-2 Tbsp coriander seeds

-2 Tbsp cumin seeds

-2 tsp freshly ground black pepper

-1tsp flaked sea salt



Preheat the oven at 400.

Roast the hazelnut on a baking tray for 3 or 4 minutes giving them a stir halfway.

Remove the hazelnuts and add the chickpeas to your baking tray. Bake for about 40 minutes until brown and crisp stirring a few times.

In a food processor, processed the hazelnuts and chickpeas until coarsely chopped and transfer to a large bowl.

Cook the sesame seeds in a frying pan over medium heat for a couple of minutes or until golden stirring frequently. Add to the bowl with the hazelnuts.

Cook the coriander and cumin seeds in the same frying pan over medium heat for a couple of minutes or until they start to "pop".

Transfer to a mortal and pestle and pound until finely chopped.

Combine all the ingredients together and mix well

Serve with labneh (greek yoghurt) or cashew yoghurt, soft boiled eggs, olive oil and a side of toasts or crackers.


Voila! Home made Dukkak

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