How to Make It
Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, cumin, thyme and salt. Grind until crumbly; do not allow mixture to become a paste. Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer or hearty and nutritious snack.
Nutrition information per serving for 25 servings (Almond Dukkah only):
Calories 35, Cholesterol 0 mg, Total Fat 3 g, Fiber 1 g, Saturated Fat 0 g, Calcium 36 mg, Monounsaturated Fat 5 g, Magnesium 19 mg, Polyunsaturated Fat 1 g, Potassium 52 mg, Carbohydrate 2 g, Sodium 210 mg, Protein 2 g, Vitamin E .8 mg*
* Total Alpha-Tocopherol Equivalents