Dukkah

Ingredients

My friend Lou Anne brought this Turkish "dry dip" along on a campout, and I've been nagging her for the recipe ever since. Although Dukkah is traditionally eaten with bread, it also adds an exotic,  fascinating flavor to simple raw vegetables.

• Ingredients
• 1/3 cup almonds or hazelnuts
• 1/4 cup white sesame seeds
• 1/4 cup coriander seeds
• 1/4 cup cumin seeds
• Salt and pepper to taste

Directions

1. Toast the nuts, sesame seeds, coriander seeds, and cumin seeds over high heat for 1 minute, stirring constantly.
2. Use a food processor, coffee grinder, or mortar and pestle to crush the toasted mixture, then season it with salt and pepper. (Don't over-grind; you want a consistency similar to coarse-ground cornmeal.)
3. Put your Dukkah in a bowl next to a bowl of olive oil, and set out cut-up raw vegetables. Dip the vegetables first into the oil, then into the Dukkah, and eat.

Yield: Just over a cup or about 10 servings, each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and. 2 grams of protein. (Analysis does not include vegetables.)