topic posted Mon, May 21, 2012 - 2:36 AM by  E.S.S.
I was too lazy to cook this weekend so I snacked all weekend on fresh made hummus, a home blended olive sun dried tomatoe tapande and Dukkah. A fresh baguette, a pain au cereale, carrots, cabbage leaves & celery to dip into with a pot of ev. olive oil and then into the dukkah.

2/3 cup hazelnuts
1/2 cup almonds
1/2 cup sesame seeds
1 teaspoon fennel seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 teaspoon fresh thyme
1 teaspoon turmeric powder
1/2 teaspoon kosher salt or sea salt

Put almonds & hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant at 175C/350 F While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.

Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, cumin seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, hazelnuts, thyme, turmeric and salt. Grind until crumbly; do not allow mixture to become a paste.

If you have left overs, it's great on top of a fresh salad!
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