Almond and Pistachio Dukkah

Ingredients 

• ¼ Cup Almond Kernels
• ¼ Cup Pistachio Kernels
• 1 tblspn Ground Cumin
• 3 tspns Ground Coriander
• 1 tspns Paprika
• 1 tbsp Sesame Seeds
• ½ tspn Garlic Powder

Method 

Place almonds and pistachios in a small frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a bowl. Set aside and let cool for at least 10 mins.

Meanwhile, place cumin, coriander, paprika, sesame seeds and garlic powder in the same pan over a low heat. Cook, stirring , for 3 to 4 mins or until fragrant. Remove pan from heat.

Using a Bamix Mill Attachment, process nuts until very finely chopped. Return to bowl. Add spice mix. Mix well to combine. Spoon Dukkah into an airtight container or jar. Store in a cool, dry place for up to 2 months.

~ Cumin, Corinander can be whole and ground down to a powder using the Bamix Mill Attachment.