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Reviewed: Jun. 13, 2008

yum.

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patsy

	Cooking Level: Expert Home Town: Kansas City, Kansas, USA Living In: Bowie, Maryland, USA
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Reviewed: Jun. 12, 2008

Great taste, added 1/2 pepper like some other reviewers suggested. LOVE IT! I served this to some friends they ALL want the recipe.

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Very good. I did not use as much black pepper and am glad I didn't. I also used ground coriander and cumin because I had it on hand and didn't want to spend the money on seeds unless I really liked it. Next time I'll try it with the seeds and I bet I will like it even more!

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cbranch16


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Reviewed: Apr. 16, 2008

This is a great recipe - everyone LOVED it. I had to make a few changes because I couldn't find cumin or coriander seeds - so I used coriander flakes and cumin powder. I also used 1/2 almonds, 1/2 hazelnuts. I don't know what the original recipe was meant to taste like but it was wonderful with my changes. Also, we like to dip the bread in balsamic vinegar and olive oil - its a great combination.

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Lian W

	Living In: Hamilton, Waikato, New Zealand
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Reviewed: Jan. 13, 2007

Very delicious! Add as topping on a salad with fresh, green lettuce, hard-boiled eggs, olive oil and lemon, and serve with turkish bread, for a sumptuous, vegetarian meal.

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Iza

	Cooking Level: Intermediate Home Town: Aarhus, Midtjylland, Denmark Living In: New York, New York, USA
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Reviewed: Dec. 29, 2006

A favorite with my family :-) Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste. Also, try Avocado oil to dip in to - a lovely alternative to EV Olive oil and is also a mono-unsaturated oil with no trans-fats (yes, really none!) I know it is expensive but it is worth it and you only have a small amount at a time.

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Dave C


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Reviewed: Aug. 22, 2006

GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh bread.) The only change I had to make was to replace the hazelnuts with toasted blanched almonds because I can't get hold of hazelnuts in any of my local supermarkets.

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venessa

	Cooking Level: Expert Living In: Pretoria, Gauteng, South Africa
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Reviewed: Aug. 4, 2006

I cut down on the pepper a litle when I make this. Hubby says it's weird, but I love it! The traditional way (bread & olive oil) is my favorite, but it's also a great coating for meat & fish, and good on salads.

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MADBALL

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: San Marcos, California, USA
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Reviewed: Apr. 23, 2006

This is a fabulous spice mixture! The warm spicy flavor of the cumin and coriander is wondrefully complimented by the cool heat of the black pepper. I simplified preparation by purchasing a bottle of toasted sesame seeds.

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Deb Cusick

	Cooking Level: Expert Home Town: Wethersfield, Connecticut, USA Living In: Sparks, Nevada, USA
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Reviewed: Mar. 1, 2006

I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) and my guests gobbled it up! Very unique flavor, but not too bizarre for picky eaters. Whole coriander and cumin seed are easy to find and cheap at Indian markets. Will definitely make again!!!

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Emily S


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Reviewed: Jan. 31, 2006

This is a fabulous dip! My guests and I absolutely loved it and couldn't get enough of it! I bought the ground hazelnuts from the bulk food store and toasted them in a dry skillet; it worked out great and saved a bit of time.

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Laurie W.

	Cooking Level: Intermediate Home Town: Burlington, Ontario, Canada Living In: Brockville, Ontario, Canada
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Reviewed: Jan. 13, 2005

Followed the recipe, but doubled the salt as I like my food salty. Very unusual taste at first, but then found we couldnt stop eating it. Makes a nice change to serve something exotic. Next time will double the recipe so we never run out.

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BETTYFORD1


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Reviewed: Jan. 7, 2005

Very yummy, have not tasted anything like it before. It is also really nice sprinkled on salads.

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FRANTHEGRAN


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