Almond and pistachio dukkah

Traditionally, dukkah is made using hazelnuts, but you can mix it up with any nuts and spices you like. Try combining walnuts and fennel seeds, or pine nuts and cinnamon. Sprinkle it on cauliflower and pumpkin before roasting.

  • 50 gr almonds
  • 50 gr pistachios
  • 1 tablespoon ground cumin
  • 3 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 tablespoon sesame seeds
  • ½ teaspoon garlic powder

Place almonds and pistachios in a small frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a bowl. Set aside to cool for 10 minutes.

Meanwhile, place cumin, coriander, paprika, sesame seeds and garlic powder in the same pan over low heat. Cook, stirring, for 3 to 4 minutes or until fragrant. Remove pan from heat.

Using a small food processor, process nuts until very finely chopped. Return to bowl. Add spice mix. Mix well to combine. Spoon dukkah into an airtight container or jar. Store in a cool, dry place for up to 2 months.



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