Peanut Dukkah

This is one of my favorite dukkahs. I like it with vegetables and with pita, and on its own as a snack.

Ingredients

• ½ cup lightly toasted unsalted peanuts
• ¼ cup lightly toasted sesame seeds
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons nigella seeds
• 1 teaspoon ground sumac
• ½ teaspoon kosher salt or coarse sea salt (or to taste)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    178 calories; 15 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 7 grams protein; 178 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/4 cups

Preparation

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.

• Advance preparation: Dukkah will keep for at least a month in a jar in the freezer.

10 minutes