Dukkah

I love dukkah on eggs, avocado, tuna or over a salad. It adds texture and flavour to transform a simple meal into something really flavoursome.

MAKES 1 JAR
NUTRITIONAL INFO PER 2 TABLESPOONS (16g)
carbs 3g / fat 7g / protein 3g

INGREDIENTS
1 cup of low carb nuts (such as almonds, macadamias, hazelnuts, pinenuts)
¼ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon of sea salt flakes
1 teaspoon sumac or paprika (optional)
1 teaspoon dried herbs of your choice (optional)
½ teaspoon dried chilli powder (optional)

ROAST, TOAST, BLEND, STIR, TASTE…
Roast the nuts in the oven or in a hot pan on the stove, checking and tossing regularly so they don’t burn.

Toast the sesame seeds in a hot pan, being careful not to burn. Set aside.

In the same hot pan, toast the cumin and coriander seeds for about 2 minutes until fragrant and toasted.

Put the nuts, cumin and coriander seeds into a food processor and blend. Stir in the sesame seeds, salt, spices and chilli. Taste for flavour and add more if you want.

TIPS

  • You could use a mortar and pestle to blend (if you have the time and energy), or even a coffee grinder or smoothie blender.
  • Serve sprinkled on top of eggs, avocado, salads or in wraps.
  • Coat some fish or chicken in the dukkah and bake for a quick and tasty meal.

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