Makes about 1/2 cup. • 1 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. sesame seeds
• 2 tbsp. slivered almonds
• 1 1/2tsp. black peppercorns
• 1/2tsp. dried thyme
• 1/2tsp. sea salt
Directions
Combine all ingredients in a small skillet over medium-high heat. Stir often until mixture is fragrant and toasted, about 3 minutes. Pour onto a plate and let cool completely, 25 to 30 minutes. Whirl in a spice grinder or use a pestle and mortar to pulverize mixture to desired texture.
COCOA-PISTACHIO DUKKAH
Makes about 1/2 cup.
Note: Cocoa nibs are roasted, husked cocoa beans broken into bits.
• 1 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. sesame seeds
•2 tbsp. cocoa nibs
• 3 tbsp. shelled, unsalted pistachios
• 11/2 tsp. black peppercorns
• 1/2 tsp. dried thyme
• 1/2 tsp. sea salt
Directions
Combine all ingredients in a small skillet over medium-high heat. Stir often until mixture is fragrant and toasted, about 3 minutes. Pour onto a plate and let cool completely, 25 to 30 minutes. Whirl in a spice grinder or use a pestle and mortar to pulverize mixture to desired texture.