This post is part of my 10 Week Christmas Planning Series. Click here to read more posts – Christmas Planning 2013.
I am very keen on Dukkah at the moment. My favourite combo is to have it on smashed avocado, served with sweet potato and eggs.
I have made this recipe with and without the chilli and both are great. Omit the chilli if the person you are making this for isn’t a fan of hot spicy flavours.
Alternatively if you have someone who loves spicy flavours, you could up the chilli a little as it is only a mild flavour. Add a little taste test and then add some more until you are happy.
If you are not a fan of almonds you can check out this hazelnut based Dukkah.
I made this Dukkah as part of a gift for parents in law. I bought some bottles and filled them with lovely olive oil and balsamic vinegar and put them together as a set.
- 2 cups raw almonds
- 1½ - 2 tbs ground cumin
- 1½ - 2 tbs ground coriander
- 4 tbs sesame seeds
- 1 ½ tsp chilli flakes
- 1 ½ tsp sea salt flakes
- In a non stick pan, toast almonds for a couple of minutes. Place into the food processor
- Making sure the pan has cooled slightly, toast sesame seeds for a minute and set aside.
- Add cumin and coriander to the food processor and blend until the almonds are of a fine consistency.
- Transfer to medium size mixing bowl.
- Add the salt, sesame seeds and chili flakes and mix well.
- You can eat it straight away or store in an airtight container.
- This made three jars.