- Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, cumin seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, thyme and salt. Grind until crumbly; do not allow mixture to become a paste.
- Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer or hearty and nutritious snack.
- Created by: Almond Board of California
Per Serving: 80 calories; 4.9 7.8 2.1 0 219 Full nutrition
ReviewsRead all reviews 3
really, really good! i will use a little less salt next time-substituted walnuts for the almonds, dried thyme for fresh and didn't have coriander seeds and found a site that said fennel seeds c...
This recipe seems very adaptable. I had less than a 1/4 cup coriander seeds, my cumin was powdered rather than whole and I had no fennel. I also used half the salt (1 tsp), but it was still ve...