Dukkah is an Egyptian nut-seed-spice blend. This aromatic, crunchy mix is great tossed with roasted vegetables, stirred into cooked grain dishes, or sprinkled on salads, chicken, white fish, or soups. (For the recipe for the squash soup in the photo, click here.)
Some dukkah recipes call for chickpea flour, but I’ve opted for store-bought crispy roasted chickpeas that get pulsed in the food processor. At the supermarket, look for products like Biena Chickpea Snacks or Saffron Road Crunchy Chickpeas sold in the snack aisle.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Makes: 1-1/4 cup (20 Tbs.)
Ingredients
- 1 cup store-bought crunchy chickpeas
- 2 Tbs. coriander seeds (or 1 tsp. ground coriander)
- 1 Tbs. cumin seeds (or 1/2 tsp. ground cumin)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup toasted sesame seeds
- 1/2 cup roasted salted pistachios, chopped
Instructions
- In a food processor, pulse the chickpeas and the coriander and cumin until coarsely ground.
- Add the salt, pepper, sesame seeds, and pistachios, then pulse once or twice to combine.
Nutrition Information
Per serving (1 Tbs.):
- Calories: 50
- Total fat: 3 g
- Sat fat: 0 g
- Carbs: 5 g
- Fiber: 2 g
- Total sugar: 1 g
- Added sugar: 0 g
- Protein: 3 g
- Sodium: 130 mg
