1/2 cup shelled, unsalted pistachios
1/2 cup blanched almonds
1/4 cup whole coriander seeds
1-1/2 tablespoon cumin seeds
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup sesame seeds
- Heat a non-stick pan over low heat and add the pistachios and almonds. Toast the nuts, stirring occasionally until fragrant and just started to brown, about four minutes. Remove the nuts to a bowl.
- Add the coriander and cumin seeds to the pan and toast, stirring often until warm and fragrant about three minutes. Add the toasted spices to the nuts.
- Add the nut and spice mixture into a food processor fitted with the multi-purpose blade and pulse until you have a mixture that is finely chopped. You don’t want this to be a paste but the nuts should be chopped quite small and the spices should be broken up.
- Transfer to a bowl and mix in the salt and pepper.
- Add the sesame seeds into the heated pan and toast, stirring occasionally until nutty and fragrant about two minutes. Mix the sesame seeds into nut and spice mixture. Store in an air-tight container in the freezer. Remove about ten minutes prior to using.
How to use Dukkah:
- Serve with torn bread and a shallow plate of olive oil and dukkah for dipping.
- Use to top hummus or savoury yogurt bowls.
- Use to garnish grilled vegetables or protein or as a salad topper.