Hemp Seed Dukkah
Makes about 1 1/4 cups
Time 15 min
This fragrant nut and seed mixture, originating in Egypt, is particularly at home during the summer, when sprinkling it onto grilled meats and fresh vegetables highlights its flavor. Also try stirring this spice mix into yogurt for an easy dip or sandwich spread, or tossing generous spoonfuls with your favorite trail mix for an irresistible road-trip snack.
Special Diets:
Ingredients
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/2 cup shelled hemp seeds
- 1/2 cup roasted unsalted almonds
- 1/2 teaspoon ground black pepper
Method
Combine coriander and cumin seeds in a large skillet and toast over medium heat, stirring often, until just fragrant, 2 to 3 minutes.
Add hemp seeds and continue to toast, stirring often, until golden brown and very fragrant, 2 to 3 minutes more. Transfer to a large plate and let cool.
Put almonds in a food processor and pulse until coarsely ground.
Add seed mixture and pepper and pulse until finely ground.
Store in an airtight container at room temperature for up to 1 week.
Nutritional Info:
Per serving: about 1 tablespoon, 40 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 2g carbohydrates (1g dietary fiber, 0g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/2 cup shelled hemp seeds
- 1/2 cup roasted unsalted almonds
- 1/2 teaspoon ground black pepper