PUMPKIN SEED DUKKA

Friday, January 30, 2015

I am a lunchtime grazer.  I like to pick and nibble as I work around the house.  This can all too often lead to nibbling on the wrong things that don't do my waistline any favours!  Fresh veggies are perfect food to pick at, and having something to dip them in is even better.

Dukka is perfect for lunchtime grazers like me.  Veggies go into this heavenly aromatic mix and come out tasting rather fabulous.  

Dukka is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables.  You can whip up a batch and store it in an airtight jar for a few weeks- any longer and the flavors loose all of their zing!

Dukka is usually made with hazelnuts but as with most kitchen experiments, I didn't have any and substituted pumpkin seeds and I loved how it turned out.

WHAT YOU NEED
4 tablespoons pumpkin seeds
4 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 1/2 tsp sea salt
1 tsp ground black pepper

WHAT YOU DO
 In a dry hot frying pan toast the pumpkin, sesame, cumin and coriander seeds until golden and deliciously aromatic.  Spread out on a plate to cool.
Grind in a pestle and mortar till you get some small but and some big bits.  Place in a jar and enjoy as needed.

WHAT TO SERVE IT WITH
Lovely bread and olive oil, crisp veggies (radish, fennel and red pepper are very good here) and perfectly boiled eggs.


 Happy grazing!

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