Spicy Egyptian Dukkah With Chickpea Flour

1. 1

   In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly.

2. 2

   Transfer immediately to a bowl.

3. 3

   Finely chop the peanuts and add to the bowl with the chickpea flour.

4. 4

   One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty.

5. 5

   Remove from the pan and allow to cool completely.

6. 6

   Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder.

7. 7

   Transfer to a bowl and stir in the sesame seeds, salt, cayenne and sumac.

* Per serving · 4 servings · Values may vary.