I am a little behind the fashion on this incredibly tasty dip for bread and oil. 101 Cookbooks published a recipe for this addictive mix of nuts, seeds and spices way back in 2006, and it was quickly followed by a bevy of adaptations in the way that any new and different recipe that Heidi Swanson publishes tends to do. Back in 2006 I was too busy getting married and going to culinary school to see it. Then The Kitchn published a easy to follow recipe which included ways to adapt the recipe to your own liking. That was back in 2009. Didn’t see that one either.
Then last year my Mother-in-Law whipped out a little plastic tub of the stuff she picked up at Trader Joes. One bite and I was hooked. Then, like so many other things I love from Trader Joe’s, they stopped carrying it. (Really, Trader Joe’s, why do you do this to us – ALL-THE-FREAKING-TIME!). Missing my new favorite snack, I did a little research and discovered the whole food trend I had completely missed. I also found the ingredient list from the Trader Joe’s version of their dukkah.
Making dukkah is an easy matter. You can use almonds, hazelnuts or pistachios or any combination of the three you want. You toast the ingredients separately and pulse everything in a food processor until you get the consistency you want. You can make this recipe your own by adding your favorite flavors or changing up your nuts. I almost added a few red pepper flakes, but kept my version tame for the family.
Our favorite way to eat this is by dipping strips of pita bread into olive oil and then into the dukkah, but it would also be delicious with almost any bread. Enjoy!
Want to know what else to use your newly ground dukkah in? Try it in one of these recipes:
- Use as a crust for Sea Bass Crusted with Moroccan Spices (in place of the existing spice rub) or in Egyptian-Spiced Chicken.
- Garnish middle eastern soups like Moroccan Pumpkin Soup with a sprinkle.
- Toss with couscous, rice or Quinoa.
- 1/2 cup whole almonds
- 1/4 cup sesame seeds
- 2 tablespoons whole coriander seeds
- 1 tablespoon whole cumin seeds
- 1 teaspoon whole fennel seeds
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Heat a small skillet over medium heat. Add the coriander, fennel and cumin seeds and cook, stirring constantly until the spices are fragrant, about 3 minutes. Transfer the spices to the bowl of a food processor and pulse about 20 times, or until the spices are ground, but not completely fine.
- Return the skillet to the stove and add the nuts and sesame seeds. Cook, stirring occasionally until the sesame seeds begin to brown and pop, about 3 minutes. Add the nuts and seeds to the food processor and pulse about ten times or until the nuts are in small pieces but not yet a paste.
- Serve with pita, crunchy bread and lots of olive oil.
- makes about 1 cup