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