Zaatar Duqqa

1. 1

   In medium bowl, combine chickpeas and enough hot water to cover. Soak 1 hour. Drain and set aside.

2. 2

   In heavy, dry skillet over moderate heat, combine cumin, coriander, and 1/2 cup sesame seeds. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.

3. 3

   In large bowl, combine toasted spices, chickpeas, thyme, and salt. In spice grinder or clean coffee grinder, finely grind mixture (in batches if necessary). Return to bowl and set aside.

4. 4

   In a heavy, dry skillet over moderate heat, combine remaining 1/2 cup sesame seeds and nigella. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes. Add to other spices in bowl and toss to combine.

5. 5

   To serve, dust over cooked eggs (hard-boiled or soft-boiled, scrambled or fried), mix into soft cheese or yogurt, or drizzle olive oil on pita bread and sprinkle with mixture.

6. 6

   Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.