I’m a creature of habit, especially when it comes to my lunches. I’ve found a meal that works for me and for my body - so why make a change when something works like a well-oiled machine? For almost a year now, I’ve been topping my lunchtime salad with my Pumpkin Seed-Fennel Dukkah. I love the mixture of flavors of textures that are housed within each jar that I make. I’ve sprinkled the dukkah over a bowl of hummus for an afternoon snack and I’ve mixed a big spoonful of dukkah into a bowl of plain yogurt - both are delicious uses for this easy-to-prepare condiment.
So it came as a surprise to me, earlier this week, when I was seeking a change. I still wanted the crunch that dukkah provides to my salad bowl at lunch, but I was looking for a different range of flavors. I was craving sweetness, in addition to the saltiness and savory notes that my dukkah recipe provides.
Do you crave one taste more than another? Or do your cravings for specific tastes change throughout the month, with the change of season, or with a change of emotions? I’m always craving salt, I like the taste of salty foods - especially cured olives from Morocco. But along with the salt, I need to balance the flavors and add some sort of sweetness. I know I’m not the only person who loves the salty-sweet combo, just look at the popularity of adding grains of sea salt to the tops of chocolate chip cookies or brownies!
I abandoned my habit and created a new dukkah recipe to satisfy the flavors that I was craving. I still wanted the salt, the crunch, the earthiness…but I also wanted a hint of sweetness. By swapping coconut flakes for the fennel and coriander seeds, I found exactly what my body was craving. Minimal ingredients, minimal effort, maximum flavor. Try it yourself, I think you’ll love my new Sweet & Salty Dukkah! And remember to honor your cravings - those messages (both bold & subtle) that your body is telling you.
Wishing you a relaxing weekend, full of delicious food, health & wellness.
Sweet & Salty Dukkah
Ingredients: (note - use organic whenever possible)
1/2 C raw pumpkin seeds (pepitas)
1/4 C black sesame seeds
1/4 C unsweetened coconut flakes
1/4 t sea salt (or more, if desired)
Place a small skillet over medium-high heat. Once hot, toast the pumpkin seeds, stirring occasionally, until beginning to brown on the edges and make a “popping” sound. Remove from the pan to a bowl and set aside.
Return the skillet to the heat and add the sesame seeds and coconut flakes. Carefully toast them - they will toast very quickly and burn easily. Pour them into the bowl with the toasted pumpkin seeds. Allow the mixture to cool completely.
Once the mixture is cooled, pour it into a small food processor, along with the sea salt. Pulse several times to break-up the seeds into smaller pieces. Continue to grind until the desired texture is reached. Taste for seasoning, adding more sea salt, if desired.
Pour mixture into a glass jar for storage. Use generously and often!
recipe yields 1 C of Dukkah
Dukkah will stay fresh, in a sealed jar, for 2 weeks
double or triple the quantities to make more Dukkah - divide it into small jars to share with your family & friends!
use a mortar & pestle, in place of a food processor, for a more rustic approach to making Dukkah