Hazelnut Dukkah Mung Bean Hummus Recipes

HAZELNUT DUKKAH WITH FENNEL SEEDS AND MINT OR THYME

Hazelnut Dukkah With Fennel Seeds and Mint or Thyme image

Some versions of dukkah, like this one, are herbal as well as spicy.

Provided by Martha Rose Shulman

Categories appetizer

Time 10m

Yield About 1 cup

Number Of Ingredients 9

Ingredients

1/2 cup toasted skinned hazelnuts or almonds, finely chopped or crushed (place them in a plastic bag or pastry bag and roll over them or pound them gently with a rolling pin)
1/4 cup lightly toasted sesame seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1 tablespoon dried mint or thyme
2 teaspoons ground sumac
1/2 to 3/4 teaspoon kosher salt or coarse sea salt (or to taste)
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons nigella seeds (optional)

Steps:

Lightly toast the sesame seeds in a dry skillet over medium heat. Remove from the heat and add to the bowl with the hazelnuts or almonds. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the remaining ingredients and mix together.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 1 gram

HAZELNUT DUKKAH

Hazelnut Dukkah image

Dukkah is a Middle Eastern and Egyptian mixture of warm spices, crushed nuts, and seeds that's been around for centuries. Use it to coat fish, chicken, or meat before cooking, use it as a topping for crudités like the sliced jicama pictured here, or dip bread in it after a dunk in olive oil.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 10m

Yield Makes about 1/4 cup

Number Of Ingredients 6

Ingredients

1/4 cup toasted hazelnuts
1/4 teaspoon whole toasted cumin seeds
1/2 teaspoon whole toasted coriander seeds
1/2 teaspoon sumac
Pinch ground cinnamon
Pinch kosher salt

Steps:

Combine all ingredients in a mortar and pestle and coarsely crush (or roughly chop it all with a knife).

MUNG BEAN HUMMUS

Mung Bean Hummus image

Make and share this Mung Bean Hummus recipe from Food.com.

Provided by rpgaymer

Categories Beans

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups mung beans, cooked
2 tablespoons lemon juice
1/2 cup tahini
2 garlic cloves, crushed
1 -2 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/3 cup water

Steps:

Add the mung beans to a food processor and pulse until a fine, fluffy crumb develops, about one minute.
Scrape the bean paste from the corners, then add the lemon juice, tahini, garlic, spices and salt. Blend again, for another minute.
Start adding the water one bit at a time. Blend until the hummus is smooth, light and creamy.
Taste, and adjust to your liking - adding more lemon juice, spices or salt, if needed.

Nutrition Facts : Calories 220.5, Fat 7.9, SaturatedFat 1.1, Sodium 317.1, Carbohydrate 27.5, Fiber 8.6, Sugar 0.1, Protein 12.5

HAZELNUT DUKKAH MUNG BEAN HUMMUS

Hazelnut Dukkah Mung Bean Hummus image

Number Of Ingredients 9

Ingredients

1 RawSpiceBar's Dukkah Spices
1 1/2 ups / 250g cooked mung beans*
1/4 cup / 60ml tahini
1 garlic clove
1 tablespoon fresh lemon juice
1 tablespoon hazelnut dukkah, plus more for sprinkling**
4 tablespoons water, reserved from mung beans if cooked
1 Salt + pepper to taste
1 Extra virgin olive oil, for drizzling

Steps:

1. Place the mung beans in a food processor and blend until they break down almost into a fluffy flour. You might need to stop and scrape the sides a few times for this. 2. Add the rest of the ingredients, and blend on high until thick and creamy. Add in the water if it's not thinning down, but add one tablespoon at a time so it doesn't become too runny. Don't rush it, scrape the sides as you go and be patient!

AVOCADO HUMMUS WITH HAZELNUT DUKKAH

Avocado Hummus With Hazelnut Dukkah image

I am starting to enjoy the taste of Acocado a little more, and this is a delcious and simple way of amking a different dip with it. The leftovers are great to spread on fresh bread or toast the next day. The Dukkah will store in an airtight container for 2-3 weeks.

Provided by Tisme

Categories Nuts

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 ripe avocado
1 cup drained canned chick-peas, rinsed
1 (200 g) tub sour cream
1/2 teaspoon finely grated lemon rind
juice of half a lemon
1 garlic clove, crushed
salt & freshly ground black pepper
bread, biscuits or pita bread, for serving
1 cup hazelnuts
1/4 cup sesame seeds
1/4 cup poppy seed
1/4 cup coriander seed
2 tablespoons cumin seeds
1 tablespoon flaked sea salt (I used half )

Steps:

To make dip, process avocado flesh, chickpeas, sour cream, lemon rind, juice and garlic in a food processor until smooth, season to taste. Spoon dip into a serving bowl and refrigerate for 2 hours before serving.
For Dukkah: Roast the hazelnuts until golden and fragrant. Rub hot nuts in a teatowel to remove skins. Roast the seeds and spices seperately, until fragrant. Process nuts, seeds, spices and salt in a food processor until coarsley ground.
To serve: Arrange the bowl of avocado hummus on a large plate or board with a pile of dukkah and serve with bread, crackers, biscuits or pita. Dip the biscuits in the hommus and then in the dukkah.

Nutrition Facts : Calories 290.8, Fat 23.9, SaturatedFat 4.6, Cholesterol 12.5, Sodium 115.8, Carbohydrate 16.9, Fiber 7.3, Sugar 1.9, Protein 7.2

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