Peanut Dukkah
- Total Time
- 10 minutes
- Rating
- Notes
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Ingredients
Yield:About 1ÂĽ cups
- ½cup lightly toasted unsalted peanuts
- ÂĽcup lightly toasted sesame seeds
- 2tablespoons coriander seeds
- 1tablespoon cumin seeds
- 2teaspoons nigella seeds
- 1teaspoon ground sumac
- ½teaspoon kosher salt or coarse sea salt (or to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
178 calories; 15 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 7 grams protein; 77 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Chop the peanuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool. In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac and salt and mix together.
Tip
- Advance preparation: Dukkah will keep for at least a month in a jar in the freezer.
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nina
Can the peanuts be chopped in a cuisinart?
Naomi
So yummy. Didn't have nigella seeds, made it without! Great on tofu!
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