I am going to share my favorite recipe from last summer with you. This simple mix of toasted nuts and spices is just incredible sprinkled on top of all kinds of dishes – avocado toast, hummus, creamy soup, or just a sandwich, but most of all, I find it just incredible for dipping veggies in.
I developed the recipe when my garden was producing more radishes than I was able to eat in salads and other dishes. I grew all kinds – red, yellow, white, and purple. Can’t wait until its getting warmer again, so I could start with my garden projects again – this time is not far away anymore, only a few more months to go… Anyway, soon after I made this dukkah for the first time, I needed to head out to farmers market for more radishes because I could just keep eating them this way forever.
In addition to radishes, the olive oil + dukkah mix works well on other vegetables too – cucumbers, kohlrabi, and carrots are all just amazing with it.
This is a perfect healthy party food for me – interactive because everybody can dip their own veggies and a million times more exciting (and healthy) compared to your usual potato chips + dipping sauce combination.
By the way – dukkah means ‘to crush’ in Arabic, and there are many versions of this spice mixture. Very often, coriander seeds and pinenuts are added too, and I imagine they would be beautiful in it. I have also substituted cashews for pistachios a few times, and it has been nice, but most often, I still use the recipe that is given here. Feel free to experiment to find your favorite combination of nuts and spices and get dipping!
Simple Dukkah (that brings your veggies to the next level)
Cooking time: 10 minutes
½ cup pistachio nuts, unsalted, shelled
1 tbsp sesame seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp freshly crushed black pepper
1 tsp salt flakes
Extra virgin olive oil
Other veggies to serve
On a dry pan, toast the pistachio nuts for 3 minutes on medium heat. Shake the pan for a few times during cooking to make sure they toast evenly.
Add sesame seeds, fennel, and pepper to the pan and continue toasting for 3-4 minutes until they are beautiful and fragrant. If it seems that the seeds start burning, reduce the heat.
Transfer the content of the pan to mortar and using the pestle crush the nuts and seeds to the consistency you like. I quite like to leave some bigger bits in too.
If you don’t have mortar and pestle, feel free to use the food processor
To serve, cut up the veggies, pour some olive oil to a little bowl, and let everybody dip their veggies first to olive oil and then to dukkah mix.
By Kadri Raig
Kadri is a food blogger and yoga teacher from Estonia. She does love to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee
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