Dukkah with Dried Fava Beans (Egyptian Spice Dip with Hazelnuts)
Dive into the heart of Egypt with this dukkah made with dried fava beans, an original take on this iconic Middle Eastern blend. Fava beans, a staple of Egyptian cuisine, are dry-roasted with hazelnuts, sesame, and a bouquet of spices to reveal deep, sunny flavors. Each bite is a sensory journey: the crunch of the beans meets the sweetness of the hazelnuts, all enhanced by a hint of dried mint. This dip invites itself to your appetizers and encourages you to dip, share, and savor, like in Cairo, with warm pita bread and a drizzle of olive oil. Pure simple and authentic joy, to be experienced without delay!
Ingredients
- Dried shelled fava beans100 g
- Hazelnuts80 g
- Sesame seeds2 tbsp
- Coriander seeds1 tbsp
- Cumin seeds1 tbsp
- Dried mint1 tsp
- Salt1 tsp
- Aleppo pepper1/2 tsp
Instructions
- 1
Dry-roast the dried fava beans in a pan over medium heat without fat for 5 minutes, stirring constantly, until lightly golden and fragrant. Let them cool.
- 2
Roast the hazelnuts in another pan for 3-4 minutes, then rub them in a towel to remove the skin. Set aside.
- 3
Toast the sesame seeds, coriander seeds, and cumin in the same pan for 1-2 minutes, until they release their aroma.
- 4
In a mortar or food processor, grind the roasted fava beans and hazelnuts until coarse and sandy. Add the toasted spices, dried mint, salt, and Aleppo pepper. Mix well.
- 5
Pour into a bowl and serve with warm pita bread and a drizzle of olive oil for dipping.
- 6
Store in an airtight jar. It keeps for several weeks in a dry place.
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