Name: Dukkah
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 (15-ounce) can chickpeas , rinsed; 1 teaspoon extra-virgin olive oil; 1/2 cup shelled pistachios; 1/3 cup sesame seeds; 2 1/2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 2 teaspoons fennel seeds; 1 1/2 teaspoons pepper; 1 1/4 teaspoons table salt

Why This Recipe Works

Dukkah (pronounced “dook-kah”) is an Egyptian spice blend featuring a robust and crunchy mix of toasted nuts, seeds, freshly ground spices, and sometimes legumes that's traditionally eaten on bread dipped in olive oil, often as an afternoon snack doled out by street vendors. The name is derived from the Arabic word for “pound,” a nod to how the mixture is pounded to a coarse grind in a mortar and pestle after toasting. (These days, many cooks crush the blend in a food processor.) The composition varies widely, but cumin, coriander, and sesame seeds are commonly included. We also added pistachios for their subtle sweetness and creamy-smooth texture; piney, anisey fennel seeds; and nutty roasted chickpeas that we cooked in a 400-degree oven until they were browned and crisp. Liberal amounts of salt and pepper amplified the mixture's warm, savory flavors.

Before You Begin

The uses for our dukkah are boundless: Try it sprinkled over hummus, roasted vegetables, salads, or popcorn or stirred into yogurt or olive oil as a dip. For a nut-free version, substitute unsalted sunflower seeds for the pistachios.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Pat chickpeas dry with paper towels and transfer to rimmed baking sheet. Drizzle oil over chickpeas, toss to coat, and spread in even layer. Roast until browned and crisp, 40 to 45 minutes, stirring every 5 to 10 minutes. Transfer to wire rack and let cool completely.

Meanwhile, toast pistachios in 8-inch skillet over medium heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes; transfer to small bowl and let cool completely. Add sesame seeds to now-empty skillet and toast, stirring frequently, until fragrant, about 1 minute; transfer to separate small bowl and let cool. Add coriander seeds, cumin seeds, fennel seeds, and pepper to now-empty skillet and toast, stirring frequently, until fragrant, about 30 seconds; transfer to food processor.

Process spices in food processor until finely ground, 2 to 3 minutes; transfer to medium bowl. Process chickpeas in now-empty processor until coarsely ground, about 10 seconds; add to bowl with spices. Pulse pistachios in now-empty processor until coarsely ground, about 15 pulses; add to bowl with spices. Pulse sesame seeds and salt in now-empty processor until coarsely ground, about 5 pulses; add to bowl with spices.

Toss dukkah until well combined and transfer to jars with tight-fitting lids. (Dukkah can be stored at room temperature for up to 3 months.)