Prep 15 mins
Cook 20 mins
This is a snack served in middle eastern markets. It is known as the dukkah, the poor man's dinner, and perfect travel food. You can serve this as described or instead of the pitas you can serve with balls of soft cheese, sliced tomatoes, or cucumbers. Keeps well also unrefridgerated.
- 4 flat bread, such as pita breads
- virgin olive oil, for dipping
- 2⁄3 cup sesame seeds
- 1⁄2 cup hazelnuts, finely chopped
- 1⁄2 cup cashews, finely chopped
- 1⁄2 cup chickpeas (cooked or canned)
- 1⁄2 cup coriander seed
- 3 tablespoons cumin seeds
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons paprika
- Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
- Separate into pieces big enough for dipping and scooping.
- Toast the sesame seed in a dry skillet until golden.
- Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
- Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
- Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.