The day we discovered that Smoki helps make great Dukkah was a very good day!
Sticky, sweet carrots, topped with crispy, smokey, nutty Dukkah. This quick, easy vegan recipe adds crunch with our take on the classic Egyptian condiment. Plus you'll have lots of Dukkah leftover and we're willing to bet you'll be putting it on everything.
- 1lb carrots
- 1 tsp cooking oil
- 1 tsp salt
- 2 tbsp honey (hot honey perhaps?)
- ¼ cup water
- 4 tbsp sesame seeds
- 2 tbsp almonds
- 2 tbsp pecans
- 1 tbsp Smoki Seasoning Salt (which includes spices like coriander, cumin and others that are in common Dukkah recipes)
- Preheat oven to 425f. Peel the carrots and toss in the oil and salt. Then place the carrots on a lined sheet pan, add the water, and roast for 25 mins. The water is a trick often used in restaurant kitchens to speed up cooking at high temps. The steam will cook the carrots much quicker than just the dry heat, and the high temp ensures good colour.
- Heat a pan over a medium heat, and add the pecans and almonds. Frequently stir them so they don’t burn on one side. When they start browning and smelling toasty, add the sesame seeds. Stir frequently until the sesame seeds are golden brown, and place on a plate or tray to cool completely. They’ll be soft and waxy while they’re warm, but will be all toasty, crunchy and delicious when they cool.
- After 25 mins, drizzle the honey over the carrots, and place back in the oven for another 5-10 mins. You want it gooey and slightly caramelized.
- In a food processor, pulse the nuts and sesame seeds, you want them a coarse consistency, almost sandy, broken down but retaining a crunch. Don’t stress if there are bigger lumps, having a range of different textures in there is a good thing! Stir in the Smoki, and the Dukkah is done. This recipe makes more Dukkah than you need, but like we said, this is good news because you’ll be putting it on everything after you taste it!
- Place the carrots on a plate, or just serve them on the tray. Liberally sprinkle the Dukkah over the carrots, and garnish with the carrot tips if you have them.
Notes: We used almonds and pecans, but feel free to use whatever nuts you have. Pistachios, peanuts, any nuts will work, use what you have before buying more nuts just for this recipe! Granted, you may not end up with Dukkah exactly, but it will taste good.