Cousin Petes Yummiest Dukkah Nut Dip Recipes

PEANUT DUKKAH

Steps:

• Chop the peanuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool. In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac and salt and mix together.

DUQQA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
• Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
• Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

CRUDITé PLATTER WITH DUKKAH

Steps:

• Arrange the crudités on a platter and the dukkah in bowls or on small plates (plates may make dipping flat surfaces easier). Dip the crudités into the dukkah and enjoy, or sprinkle the dukkah over everything. You can also dip the vegetables into olive oil first, then into the dukkah. No double-dipping!

COUSIN PETE'S YUMMIEST DUKKAH (NUT DIP)

Steps:

• Roast the almonds, the sesame, sunflower, pumpkin, coriander and cumin seeds until lightly toasted and beginning to express oil.
• Allow to cool and combine well with the salt and pepper.
• Put the whole almonds into a food processor first and whiz briefly to reduce their size.
• Add the rest of the ingredients and pulse lightly until it is coarse and chunky (you don't want to reduce it to a mash).
• Tear off a strip of bread, dip it into the olive oil, then into your dukkah mix -- heavenly !