Recipe Details
Ingredients
-
⅔cuphazelnuts
-
½cupsesame seeds
-
2tablespoonscoriander seeds
-
2tablespoonscumin seeds
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2tablespoonsfreshly ground black pepper
-
1teaspoonflaked sea salt
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
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Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
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Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
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Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories45 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 0g |
2% |
| Sodium 75mg |
3% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 1g |
4% |
| Total Sugars 0g |
|
| Protein 1g |
|
| Vitamin C 1mg |
3% |
| Calcium 44mg |
3% |
| Iron 2mg |
12% |
| Potassium 62mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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