Description
A simple swap of nuts for toasted pumpkin and sunflower seeds makes this middle eastern dukkah safe for people with a nut allergy.
Ingredients
Scale
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seed
- ¼ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon sumac
Instructions
- In a medium frypan over medium heat, toast coriander and cumin seeds until fragrant, then pour into food processor
- In the same frypan, toast pumpkin and sunflower seeds until golden. Add these to the food processor
- Blend together until a coarse powder
- Stir through sesame seeds, salt, pepper and sumac and then transfer to an airtight glass jar. Store in the fridge until ready to use
