Egyptian Dukka (Dip)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.
  • Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.
  • Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.
  • In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.
  • Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.).
  • Antipasto Platter:
  • Markets have a feast of ready-made foods that are ideal for an antipasto platter.
  • Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).
  • Canadian Living Magazine Summer 2005.
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