Directions:
- Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.
- In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes. Transfer the sesame seeds to the plate to cool. Add the coriander, cumin, sesame seeds and thyme to the food processor along with the pistachios, cayenne and 1 teaspoon each of salt and pepper and pulse until finely ground. Transfer the dukka to a bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1080.02 Kcal (4522 kJ) | ||
| Calories from fat | 813.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.38g | 139% | |
|---|---|---|---|
| Sodium | 309.54mg | 13% | |
| Potassium | 1911.77mg | 41% | |
| Total Carbs | 62.29g | 21% | |
| Sugars | 7.68g | 31% | |
| Dietary Fiber | 31.92g | 128% | |
| Protein | 35.16g | 70% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 30.8mg | 171% | |
| Calcium | 914.3mg | 91% | |
| Amount Per 100 g | |||
| Calories | 523.9 Kcal (2193 kJ) | ||
| Calories from fat | 394.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.84g | 139% | |
|---|---|---|---|
| Sodium | 150.15mg | 13% | |
| Potassium | 927.37mg | 41% | |
| Total Carbs | 30.22g | 21% | |
| Sugars | 3.72g | 31% | |
| Dietary Fiber | 15.48g | 128% | |
| Protein | 17.05g | 70% | |
| Vitamin C | 7.1mg | 25% | |
| Iron | 14.9mg | 171% | |
| Calcium | 443.5mg | 91% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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