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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Dukka is an Egyptian spice mix made from a blend of nuts and seeds. It can be scattered over salads, used to top fish, or served as a nibble with a small dish of extra virgin olive oil and hot bread. This is from The Natural Menopause Cookbook. Ingredients:
1 3/4 cups canned chick-peas, drained and rinsed |
1 tablespoon tahini |
2 tablespoons olive oil |
2 garlic cloves, crushed |
4 tablespoons lemon juice |
3 tablespoons hot water |
whole wheat pita bread, toasted, to serve |
2 tablespoons sesame seeds |
1 tablespoon cumin seed |
1/2 tablespoon ground coriander |
1/4 cup hazelnuts, finely chopped |
1/4 teaspoon salt |
Directions:
1. Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth. Alternatively, mash the ingredients together with a fork.
2. DUKKA:.
3. Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant. Tip them out onto a plate.
4. Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden.
5. Stir the nuts and salt into the seed mixture. Store in an airtight container for up to 1 week.
6. Spread the pate on whole-wheat pita and sprinkle with a little of the dukka.
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