spice, nut & seed dip with vegetables

This is a dukkah-like dipping mix to serve with carrot sticks, blanched asparagus or broccoli florets, green (spring) onions,
red capsicum chunks or cherry tomatoes. Dip the vegetables in either extra virgin olive oil or stock before dipping in the spice
mix for a light coating. You can also sprinkle this mix over soup, into salads or serve with bread.
55 g (1⁄3 cup) sesame seeds
3 tbsp coriander seeds
2 tbsp cumin seeds
55 g (1⁄3 cup) unsalted roasted cashews,
finely chopped
1 tbsp dried thyme leaves
1⁄4 tsp salt
1⁄4 tsp freshly ground black pepper
1⁄4 tsp chilli powder
Toss sesame seeds in small saucepan over medium heat for 2 minutes or
until lightly browned. Place in a bowl. Roast coriander and cumin seeds
separately in pan over medium heat, tossing constantly for 30 seconds or
until fragrant and just lightly browned. Place in a bowl to cool.
Use a spice or coffee grinder to grind coriander and cumin. Add to sesame
seeds with cashews, thyme, salt, pepper and chilli. Mix well.
Spice mix will keep for up to 2 months in an airtight container.

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