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Serving size is a important element of your diet plan. You should compare the exact sum of that food you commonly eat to the serving size listed on the label. Eating substantial parts or portions may result in weight gain.

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How to make Almond and pistachio dukkah

Yield = 1 cup
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 1/4 cup almond kernels
  • 1/4 cup pistachio kernels
  • 1 tablespoon ground cumin
  • 3 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon garlic powder

Method

  • Step 1 Place almonds and pistachios in a small frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a bowl. Set aside to cool for 10 minutes.
  • Step 2 Meanwhile, place cumin, coriander, paprika, sesame seeds and garlic powder in the same pan over low heat. Cook, stirring, for 3 to 4 minutes or until fragrant. Remove pan from heat.
  • Step 3 Using a small food processor, process nuts until very finely chopped. Return to bowl. Add spice mix. Mix well to combine. Spoon dukkah into an airtight container or jar. Store in a cool, dry place for up to 2 months.