Dukkah (Egyptian Spice Dip)
- 1 tablespoon whole coriander seed
- 1 tablespoon whole cumin seed
- 1/2 teaspoon dried thyme
- 1 teaspoon lemon zest
- 1/4 cup sesame seeds
- 1 cup shelled pistachio nuts, toasted
- 1 cup macadamia nuts, toasted
- 1/4 teaspoon salt
Dukkah (Egyptian Spice Dip)
Featured in the Honolulu Star-Advertiser on January 27, 2016.
Ingredients:
Directions:
- In a saute pan, gently toast spices, lemon zest and sesame seeds.
- Add spice mixture to nuts and salt; pulse in a food processor to form a course dry mixture.
- Serve as a dry dip with crusty bread, naan, or pita and olive oil.
Makes 2 cups.
Approximate Nutrient Analysis per tablespoon serving of Spice dip only (not including bread to dip or olive oil):
60 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 20 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugar, 1 g protein
