By Aine Davis

I wanted to make a dish that incorporates duqqa for a family dinner, but the Egyptian spice blend typically contains nuts and my cousin is allergic to them. Being the stubborn and determined person that I am, I came up with this delicious duqqa navy bean dip recipe that’s nut-free! Problem solved.

DUQQA:

Ingredients…

• 1/2 cup sesame seeds
• 1/2 cup coriander seeds
• 1/4 cup cumin seeds
• 1 tbsp pink Himalayan salt
• 1/2 tsp ground cayenne
• Pinch of black pepper

Directions…

1. Preheat oven to 325 F.
2. On a lined baking sheet, toast sesame seeds for 10-12 minutes until golden in colour. Flip halfway and ensure not to overcook.
3. Combine toasted sesame seeds, coriander seeds, cumin seeds, salt, cayenne and pepper in a food processor until fine in consistency.

Note: You’ll only need a little bit of duqqa for the dip! Store in an airtight container and add sparingly to your favourite savoury dishes.

DIP:

Ingredients…

• 1 can of navy beans, drained and rinsed
• 2 cloves of garlic, chopped
• 1/2 lemon, juiced
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup olive oil
• 3 tbsp duqqa

Directions…

1. In a food processor combine beans, 1/4 cup of olive oil, garlic, lemon juice and duqqa. Blend until smooth in texture.

TO SERVE: 

1. Transfer dip into a large bowl.
2. Using the back of a spoon, make a well in the middle of the dip and fill with the remaining 1/4 cup of olive oil. Garnish dip with parsley and pair with Mary’s original seed crackers.
3. Serve and enjoy!