Almond dukkah
"I made a similar recipe a few years ago and was quite pleased when I found this little gem of a recipe in a Coles magazine. It looks so quick and easy and I cannot wait to spice up a few recipes and vegetables with this This recipe makes approx 1 1/2 cups. NOTE: Allergens: Recipe contain's tree nut and sesame."
Ingredients
Nutritional
- Serving Size: 1 (61.3 g)
- Calories 335.3
- Total Fat - 29 g
- Saturated Fat - 2.8 g
- Cholesterol - 0 mg
- Sodium - 606.9 mg
- Total Carbohydrate - 13.7 g
- Dietary Fiber - 6.9 g
- Sugars - 1.9 g
- Protein - 11.8 g
- Calcium - 303 mg
- Iron - 6.2 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180C or 160C fan.
Step 2
Place the almonds and sesame seeds onto a baking tray & bake for 4-5 mins or until golden. (Watch carefully they cook quickly); leave to cool.
Step 3
When almond mix is cooled; place into a food processor.
Step 4
Meanwhile, heat a medium frying pan over medium heat & add the coriander seeds and cumin; Cook, stirring, for 1-2 mins, or until aromatic. Add to processor mix and pulse until coarsely chopped.
Step 5
Add the pepper, salt and chili and process briefly.
Step 6
Place in an airtight container or glass jar. Store at room temperature.
Tips
No special items needed.