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DUKKAH

 
  Forget Cap’n Crunch!  Dukkah (a mixture of toasted nuts and seeds) will transform your veggies, eggs, or even your proteins! Sprinkle it on veggies, eggs, quesadillas, use it as a coating for protein, or mix with olive oil for a crunchy and delicious dip for bread or crudites.

Forget Cap’n Crunch! Dukkah (a mixture of toasted nuts and seeds) will transform your veggies, eggs, or even your proteins! Sprinkle it on veggies, eggs, quesadillas, use it as a coating for protein, or mix with olive oil for a crunchy and delicious dip for bread or crudites.

Ingredients:

·       ½  cup hazelnuts (easy to find at TJ’s, Sprouts or Whole Foods)

·       2 TB sesame seeds

·       2 TB coriander seeds

·       2 TB cumin seeds

·       ½ tsp each, salt and pepper

Instructions:

1.    Heat a heavy bottom pan over medium, and first toast the hazelnuts until fragrant and light golden.  Remove and set aside. Wipe out the pan with a paper towel.

2.    Next, toast the coriander and cumin seeds together until they start to pop and smell heavenly.  Stir constantly and watch like a hawk so they don’t scorch.  Remove from heat and set aside.

3.    Lastly, toast the sesame seeds, agitating them the entire time until golden brown.  Remove to cool.

4.    With a spice grinder, add the cumin and coriander and grind to a coarse texture. Pour into a bowl and add the toasted sesame seeds.

5.    Put hazelnuts into the grinder and pulse a few times until roughly chopped.

6.    Add the nuts to the seeds and mix.  Season with salt and pepper and store in a clean covered container in the refrigerator.

Dukkah can be made 3 days ahead, kept in a tightly lidded container