Author: Heather Bursch
  • ¼ cup pine nuts
  • ½ cup hazelnuts - blanched or with skins on
  • ½ cup shelled pistachios - I can only find salted and roasted
  • 3 tablespoons sesame seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon paprika
  • pinch of cayenne - or more as you wish
  • ¾ teaspoon salt
  • pepper - about 15 cracks
  • ½ teaspoon salt (more if needed)
  1. Preheat oven to 400°.
  2. On a cookie sheet lined with parchment paper, lay pine nuts, hazelnuts, cumin, and coriander. Toast for 8-10 minutes until pine nuts are lightly brown, stirring nuts halfway through. At the halfway point, add the paprika as well and continue toasting.
  3. Allow nuts and spices to cool, then dump parchment of goods into a food processor along with the pistachios and add a pinch of cayenne, along with the salt and pepper.
  4. Blend until all nuts are roughly chopped, a few seconds only. I like mine with various size chunks and not just down to powder if possible.
Recipe by She Made It She Might at http://shemadeitshemight.com/2017/10/31/roasted-pumpkin-soup-with-dukkah/