Under-seasoned food is bland and unappetizing, but over-seasoned food can be just as unpleasant. It’s important to strike a balance of flavors. This dukkah spice is the perfect blend of North African and Middle Eastern flavors, making it ideal on avocado toast, hummus, chicken, vegetables, or dipped into with olive oil and crusty bread.
Ingredients:
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- 1 tablespoon whole coriander seeds
- 2 teaspoons whole cumin seeds
- ½ teaspoon whole black peppercorns
- ¼ teaspoon sea salt
Instructions:
- Heat a small to medium skillet over low-medium heat. Add the pumpkin seeds and toast, stirring occasionally, for about 2 minutes until they begin to pop and puff up slightly. Reduce the heat to low.
- Add the sesame seeds, coriander seeds, cumin seeds, and black peppercorns and toast, stirring frequently until fragrant and the sesame seeds begin turning light brown.. Transfer to a mortar and pestle or small food processor.
- Add salt and crush or pulse the mixture into a coarse meal, making sure to break up any whole peppercorns. Taste and adjust as needed, adding more salt to taste, cumin seeds for smokiness, coriander seeds for brightness, or sesame seeds and pumpkin seeds for crunch.
- Let cool fully before transferring to a jar. The dukkah will keep in a sealed container for at least 3 months (or longer) at room temperature, or refrigerate to keep fresh even longer.
