Almond & Coconut Dukkah04/05/2020
My Chickpea & Hazelnut Dukkah is one of a kind. I have never seen another dukkah like this one and I think I know why! If you’ve ever tried to chop roasted chickpeas in a food processor, you’ll know that you usually end up with chickpea (besan) flour! So to get the texture I want, these little darlings have to be hand chopped! It’s well worth it though, as the flavour of this dukkah is so good! Roasted hazelnuts and roasted chickpeas go together like peas in a pod. Combine these with the nuttiness of toasted sesame seeds, spices and just enough chilli to provide warmth, and you end up with a real winner!
Chickpea & Hazelnut Dukkah is used very much like all of my other dukkah mixes. Here are a few suggestions:
- Try the traditional way of dipping Middle Eastern (or crusty) bread into a bowl of. your favourite olive oil, then in a dish of Chickpea & Hazelnut Dukkah.
- Sprinkle over eggs – boiled, scrambled, poached – or add to an omelette or quiche.
- Brush tofu, chicken or fish with a lightly beaten egg white then coat with a mixture of breadcrumbs and dukkah. Spray with olive oil spray and bake in a modern oven until golden and cooked through.
- Sprinkle over soups, stir-fries, salads and vegetables for taste and texture.
- Sprinkle over hummus and serve with warmed pitta bread.
- Mix with plain yoghurt and garlic for a delicious dipping sauce.
- Brush olive oil over pita bread or a pizza base, sprinkle liberally with Chickpea & Hazelnut Dukkah, cut into triangles, then bake for about 10 minutes until crisp and golden.
- Add to home-made bread dough.
Ingredients: chickpeas, hazelnuts, sesame seeds, cumin, coriander, crushed chillies, black pepper and salt.