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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From Marcus Samuelsson - this awesome dip is super easy and a nice change up. Do not make it in a blender as the sesame seeds will turn into paste - best in a mortar and pestle or a spice grinder. Try it with olive oil to dip in bread or pita or with chicken. Ingredients:
2 tablespoons pumpkin seeds, hulled |
2 tablespoons peanuts |
1 teaspoon black peppercorns |
2 teaspoons sesame seeds |
8 mint leaves |
4 sprigs thyme (leaves only) |
1 teaspoon coriander seed |
1 teaspoon cumin seed |
1 1/2 teaspoons salt |
Directions:
1. Heat a small saute pan over med heat.
2. Add pumpkin seeds, peanuts, and peppercorns and toast, stirring until fragrant (about 5 min).
3. Add the sesame seeds, mint leaves, thyme, coriander, and cumin and toast, stirring frequently until fragrant.
4. Transfer to a mortar and pestle or spice grinder and grind until seeds and nuts are coarsely crushed, then add salt.
5. Store in a tightly covered container in the fridge for up to 10 days.
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