Used as a dip with vegetables or bread, also as a mezze dish (Middle Eastern form of Spanish tapas). Left overs are stored in an airtight container.
(Arabic) الدقة /duk-kah/
Arabic root "to pound"
7 Tbs. (100 g) sesame seeds
1 Tbs. (30 g) cumin seeds
1 1/2 Tbs. (45 g) coriander seeds
1/3 cup (60 g) each organic: shelled, skinned hazelnuts & roasted chickpeas
1 tsp. (5 ml) sea salt (optional)
1/2 tsp. (2 ml) black pepper
١ Place a heavy frying pan over a medium heat.
٢ When it is hot, add the sesame seeds. Stir constantly until they are lightly browned. Do not burn them.
٣ Set the seeds aside to cool.
٤ In the same pan, toast the cumin seeds until lightly browned, hazelnuts until browned, and the coriander seeds until they start to pop. Let cool.
٥ Mix together the seeds, nuts, and chickpeas with salt (optional) and pepper
٦ Pour the mixture into a food processor and grind into dry, powdery mix.
٧ Optional:
- coriander
- cumin
- marjoram
- mint
