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- 1 cup almonds
- 3 tspn salt
- 3 tspn cumin, ground
- 2 tspn coriander, ground
- 1 tspn oregano, dried
- 1/2 tspn chilli flakes
- 2 Tbls sesame seeds
Preheat the oven to 180 degrees and line a medium cookie tray with baking paper.
Spread the almonds evenly over the tray. Place into the oven and bake for 5-7 minutes or until golden brown. Remove from the oven and cool.
While the almonds are roasting place all of the spices into a non-stick pan over a medium heat.
Cook for 30 seconds to a minute or until the spices become fragrant. Remove from heat and place into a bowl. Set aside.
Place the cooled almonds into a food processor or a blender and pulse for 20 -30 seconds or until the almonds are coarsley ground.
Pour into the same bowl as the roasted spices and mix thoroughly.
Pour dukkah into a clean jar and store in a dark cool place.
This can be served with fresh crusty bread and a good olive oil and balsamic vinegar.