This recipe is from Pat Crocker’s cookbook, The Vegan Cooks Bible. Dukka is a loose, dry mixture of chopped nuts and spices that is crushed and commonly found in the Middle East. It is often eaten as a snack by dipping bread (dairy-free of course!) in olive oil and then in the Dukka. For a sweet treat, you could use a honey or agave dip.
Author: Pat Crocker
Serves: 625 ml (2½ cups)
250 ml (1 cup) sesame seeds
45 ml (3 tbsp) whole coriander seeds
30 ml (2 tbsp) whole cumin seeds
250 ml (1 cup) unsalted dry-roasted peanuts
5 ml (1 tsp) sea salt
In a small, heavy skillet or saucepan over medium heat, toast sesame seeds, stirring constantly until pale brown, 1 to 2 minutes. Be careful not to burn the seeds. Set aside to cool.
In same skillet, combine coriander and cumin seeds. Toast over medium heat until seeds begin to pop and their fragrance is released, 1 to 2 minutes. Let cool.
In a food processor or using a mortar and pestle, grind or pound toasted spices until finely ground. Add sesame seeds and peanuts and pulse or pound until texture resembles coarse sand but not a paste. Tip into a small bowl and stir in salt to taste.
Store dukka in a small jar with lid in the refrigerator or a cool, dark place for up to 2 months.