Egyptian Crumbly Spice & Nut Dip

Ingredients:

• Hazelnuts – ½ cup  

• Sesame seeds – ¾ cup 

• Coriander seeds – ½ cup 

• Cumin seeds – ½ cup 

• Salt – 1 tsp

• Pepper – ½ tsp

• Olive oil and crusty bread for serving

 

Preparation:

1. Preheat the oven to 180? C / 350° F. 

2. Roast the hazelnuts on an oven tray for about 15 minutes, or until fragrant. Remove them from the oven, and when a little cool, rub away as much of the brown skin from the nuts as you can.

3. Toast the sesame seeds in a heavy frying pan over moderate heat, stirring often, for about 4 minutes, or until golden brown and aromatic. Empty the toasted seeds into a bowl. Toast the coriander seeds in a similar manner for about 2-3 minutes. Repeat for the cumin, toasting for about 2 minutes.

4. Pound the seeds and nuts using a mortar and pestle, or whiz them in a spice or coffee grinder. The mixture should be dry and crumbly, not oily. Combine the crushed nuts and seeds with the salt and pepper.

5. Serve as a dip with olive oil and crusty bread. 

 

By Kurma

 

Source: www.kurma.net