Prep 10 mins
Cook 5 mins
Dukka is an Egyptian spice mix made from a blend of nuts and seeds. It can be scattered over salads, used to top fish, or served as a nibble with a small dish of extra virgin olive oil and hot bread. This is from The Natural Menopause Cookbook.
- 1 3⁄4 cups canned chick-peas, drained and rinsed
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 tablespoons lemon juice
- 3 tablespoons hot water
- whole wheat pita bread, toasted, to serve
- 2 tablespoons sesame seeds
- 1 tablespoon cumin seed
- 1⁄2 tablespoon ground coriander
- 1⁄4 cup hazelnuts, finely chopped
- 1⁄4 teaspoon salt
- Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food processor and process until smooth. Alternatively, mash the ingredients together with a fork.
- Toast the sesame and cumin seeds and coriander in a dry skillet over a low heat for 3 minutes, moving them around until they start to smell fragrant. Tip them out onto a plate.
- Add the hazelnuts to the skillet and saute for 1-2 minutes, or until lightly golden.
- Stir the nuts and salt into the seed mixture. Store in an airtight container for up to 1 week.
- Spread the pate on whole-wheat pita and sprinkle with a little of the dukka.