How to Make Vegan Dukkah Dip | Ancient Egypt

For our Ancient Egypt unit study we decided to make some ancient Egypt inspired dishes using the book “Food and Cooking in Ancient Egypt” by Clive Gifford and illustrated by Paul Cherrill. You can find the book at Rainbow Resource

Dukka Dip is a vegan dip made of nuts and seeds. It was surprisingly tasty except I did over salt it. It would be great with pita bread, pita chips or crackers. As I didn’t have any of these, I paired it with cucumber sticks. It was a nice balance of dense salty nuttiness and cool bland cucumber.

Recipe from the book (I changed it slightly in the video by adding chili peppers and cutting the recipe in half):
2/3 cup of sesame seeds
1/3 cup hazelnuts
1/2 cup blanched almonds
3/8 cup coriander seeds
2 Tablespoons cumin seeds
3/4 teaspoons dried thyme
Black pepper
Optional: bread and olive oil

Roast sesame seeds at 350 degrees for 3 minutes. Roast nuts for 4 minutes. In a pan, toast seeds (I added oil and chili pepper) until browned for about 3 minutes. Add everything to a blender and blend for about a minute.

Serve with bread and olive oil. Our nut dip was still warm when we ate it, and it was better than when it was room temperature or chilled.

Serve as an appetizer or with this chicken recipe, or catch up on the whole Ancient Egypt Cooking Playlist.

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