Coconut Dukkah

Adding coconut to dukkah introduces a sweetness to the nutty/spicy Middle Eastern mix. Serve it with crudités and flatbread, or sprinkled over a carrot purée.

Ingredients

• ½ cup toasted unsalted almonds or pistachios
• ¼ cup lightly toasted sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• ¼ cup unsweetened shredded coconut
• 1 tablespoon nigella seeds
• ½ teaspoon kosher salt or sea salt
• ½ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    371 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 8 grams polyunsaturated fat; 18 grams carbohydrates; 10 grams dietary fiber; 1 gram sugars; 11 grams protein; 365 milligrams sodium

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

Preparation

1. Finely chop the toasted almonds and place in a small bowl. Add the sesame seeds. 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.
2. Lightly toast the coconut over medium heat in the skillet until golden, about 2 minutes. Transfer to the spice mill and allow to cool completely. Pulse a few times to coarsely grind and add to the spices and nuts. Stir in the nigella seeds, salt and pepper.

15 minutes