Pistachio Dukkah
This Pistachio Dukkah is made with a blend of toasted nuts and spices to make an aromatic and textured crunchy spice blend that you can use on all kinds of foods as a boost of flavor.
Servings: 20 servings
Calories: 745kcal
Equipment
Ingredients
- 1/2 cup pistachios
- 1/4 cup hazelnuts
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons sesame seeds
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
Instructions
- Preheat the oven to 350° F.
- Place the nuts and seeds on the baking sheet (not the salt and cayenne). Toast in the oven for about 5-8 minutes, until lightly toasted. Remove and cool.
- Put all of the ingredients in a food processor or grinder. Pulse for 10-15 second, until the mixture resembles coarse sand. Pour into an airtight container and store for up to 2 months.
Notes
- This recipe makes 3/4 of a cup.
- Be sure to watch the nuts & spices closely while toasting and stir frequently to prevent burning. Toasting the ingredients enhances their flavors and adds depth to the dukkah.
- The nuts need to be chopped to a course texture, not a fine powder. This will give the dukkah a satisfying crunch and varied texture.
- Be sure to store the dukkah in an air tight container so it doesn't get stale quickly. It's best when used within a month.
Nutrition
Calories: 745kcal | Carbohydrates: 43g | Protein: 25g | Fat: 60g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 36g | Sodium: 2363mg | Potassium: 1468mg | Fiber: 22g | Sugar: 6g | Vitamin A: 658IU | Vitamin C: 12mg | Calcium: 593mg | Iron: 19mg