Spicy Egyptian Dukkah With Chickpea Flour
- 1/2 cup chickpea flour
- 1/4 cup lightly toasted unsalted peanuts
- 2 teaspoons coriander seeds
- 2 teaspoons caraway seeds
- 2 teaspoons lightly toasted dill seeds (optional)
- 1 tablespoon lightly toasted sesame seeds
- 1/2 teaspoon kosher salt or coarse sea salt
- 1/2 teaspoon cayenne pepper
- 2 teaspoons sumac
- In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly.
- Transfer immediately to a bowl.
- Finely chop the peanuts and add to the bowl with the chickpea flour.
- One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty.
- Remove from the pan and allow to cool completely.
- Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder.
- Transfer to a bowl and stir in the sesame seeds, salt, cayenne and sumac.
chickpea flour, peanuts, coriander seeds, caraway seeds, dill seeds, sesame seeds, kosher salt, cayenne pepper, sumac
Taken from cooking.nytimes.com/recipes/1014698 (may not work)