1 ½ cups dry roasted, unsalted peanuts
½ cup sesame seeds
¾ cup coriander seeds
¼ cup cumin seeds
1 teaspoon sea salt
½ teaspoon ground black pepper
- Preheat the oven to 350°F.
- Put each variety of seed and nut on a separate tray or a shallow dish and roast them all for 10 to 20 minutes, until they just begin to color and give oﬀ a slight aroma.
- As they each take diﬀerent times, you must keep an eye on them so that they do not become too brown; take each out as it is ready. Alternatively, toast them in a large frying pan, stirring constantly.
- Put the nuts and the seeds together in the food processor with the salt and pepper and grind them until they are ﬁnely crushed, but not pulverized.
- Be careful not to over blend, or the oil from the too ﬁnely ground seeds and nuts will form a paste. Dukkah should be a crushed dry mixture, not a paste. Taste and add salt if needed.
NOTE: If pressed for time, it is possible to skip the toasting/roasting step. A very pleasant dukkah results from combining all the ingredients and grinding them in a food processor without toasting.
An Oldways recipe and photograph adapted from Claudia Roden, created in Partnership with The Peanut Institute peanut-institute.org
Total Fat: 5g
Saturated Fat: 0.5g
Total Sugar: 0g (Added Sugar: 0g)