Walnut Dukkah with Bruschetta and Spring Vegetables

DESCRIPTION

This toasted seed and nut mix is traditionally served with olive oil and grilled bread or crusty bread cubes. It may also be served with spring vegetables or used to season fish. The versatile flavor of California walnuts adds a toasty richness to the mix!

Total Time
15 Mins
Serves
8
Course
Appetizers

Total Time

Prep Time
10 Mins
Cook Time
5 Mins
Total Time
15 Mins

Nutrition

Calories
510 cal
Total Fat
26 g
Trans Fat
0 g
Polyunsaturated Fat
5.81 g
Cholesterol
260 mg
Sodium
320 mg
Carbohydrates
50 g
Dietary Fiber
2 g
Protein
21 g

Ingredients

For the Dukkah:

  • 1/2 cup California walnuts, toasted
  • 1/4 cup sesame seeds, lightly toasted 
  • 2 tablespoons coriander seeds, toasted
  • 1 tablespoon cumin seeds, toasted
  • 1 teaspoon sumac, ground
  • 1 teaspoon Aleppo pepper (or chili powder)
  • 3/4 teaspoon kosher salt or coarse sea salt 

For the Bruschetta:

  • Flatbread, naan bread or crusty bread rounds 
  • 1-2 tablespoons olive oil
  • 2 cups spring vegetables (such as snow peas, baby carrots and asparagus), thinly sliced, then blanched/shocked (vegetables should still be slightly crunchy and firm)

Preparation

  1. Place all Dukkah ingredients in a blender or food processor. Pulse on and off until mixture resembles coarse crumbs.
  2. Prepare vegetables as noted. 
  3. To serve, lightly grill bread then drizzle with olive oil and sprinkle with Walnut Dukkah. Spring vegetables may also be drizzled with olive oil and dipped in Walnut Dukkah. Serve vegetables on top of bread or along side of the bread.