Toasted Pumpkin Seed Dukkah Recipes

PUMPKIN SEED DUKKAH

Pumpkin Seed Dukkah image

Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.

Provided by Martha Rose Shulman

Categories easy, quick, condiments, appetizer

Time 20m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1/2 cup hulled pumpkin seeds
2 tablespoons lightly toasted sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons nigella seeds
1 teaspoon mild chili powder or Aleppo pepper
1/2 teaspoon kosher salt or coarse sea salt (or to taste)

Steps:

Heat a medium skillet over medium-high heat and add the pumpkin seeds. Toast, shaking the pan or stirring the seeds, until they pop. Remove from the skillet and allow to cool completely in a bowl. Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted. Allow all of the seeds to cool completely. Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds. When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds. Add the nigella seeds, chili powder and salt and mix together. Transfer to a jar and keep for up to a month in the freezer.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams

ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE

Roast Pumpkin with Dukkha and Pomegranate image

Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.

Provided by nigel slater

Categories HarperCollins Side Vegetable Seed Spice Vegetarian Pomegranate Winter Quick & Easy Peanut Free Dairy Free Wheat/Gluten-Free Vegan

Yield 4 servings as a side dish, 2 as a main course

Number Of Ingredients 12

Ingredients

700g pumpkin or butternut squash
4 Tbsp olive oil
1 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp hemp seeds
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
2 Tbsp dried thyme
1 Tbsp sea salt
1 Tbsp nigella seeds
4 Tbsp slivered pistachios
A small pomegranate

Steps:

Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.

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