A hempy version of a yummy Dukkah! Great for sprinkling over soups, salads, or dips or used with hemp seed oil to dip crusty bread in. Just divine.
Gently roast the first amount of new hemisphere™ Hemp Seed Hulled, sunflower seeds, and almonds for approximately 4 minutes in a non-stick fry pan. Remove and place into a high-speed blender.
Gently roast the fennel seeds, cumin powder, coriander seeds, and sesame seeds for approximately 3 minutes in a non-stick fry pan. Add to the high-speed blender.
Pulse the mixture a few times to get a crunchy texture but not a powder.
Finally add the peppercorns, paprika, and sea salt plus 1 tablespoon of new hemisphere™ Hemp Seed Hulled. Pulse once or twice.
Store in an airtight container.
Use with your favourite dipping oil and artesian breads.
Makes 3/4 cup.
NOTES:
Variation: as above replacing the first amount of new hemisphere™ Hemp Seed Hulled with ¼ cup hazelnuts. Do not roast the seeds instead blend all together with 2 tablespoons (for the second amount) new hemisphere™ Hemp Seed Hulled. This has a more intense flavour.
Inspired by: https://hurrythefoodup.com/how-to-make-dukkah/
Ingredients
Directions
Gently roast the first amount of new hemisphere™ Hemp Seed Hulled, sunflower seeds, and almonds for approximately 4 minutes in a non-stick fry pan. Remove and place into a high-speed blender.
Gently roast the fennel seeds, cumin powder, coriander seeds, and sesame seeds for approximately 3 minutes in a non-stick fry pan. Add to the high-speed blender.
Pulse the mixture a few times to get a crunchy texture but not a powder.
Finally add the peppercorns, paprika, and sea salt plus 1 tablespoon of new hemisphere™ Hemp Seed Hulled. Pulse once or twice.
Store in an airtight container.