Green Vegetables with Dukka and Tahini Dressing

The Egyptian spice blend dukka is a fantastic garnish for this delicious vegetable dish. Sprouted, or activated, almonds add healthy crunch.

  • Total Time:
  • Servings: 4


  • 3 tablespoons hazelnuts
  • 1 tablespoon coriander seeds
  • 1 1/2 teaspoons cumin seeds
  • 1 tablespoon toasted sesame seeds
  • 3/4 teaspoon pepper
  • 1/2 teaspoon Maldon salt
  • 1/4 cup tahini
  • 1/4 cup tamari
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 small garlic clove, thinly sliced
  • 1/4 cup parsley leaves
  • 1/2 teaspoon honey
  • Kosher salt
  • Pepper
steamed vegetables
  • 8 ounces sugar snap peas, trimmed
  • 1 bunch of Broccolini or broccoli, trimmed and cut into 2-inch lengths
  • 8 ounces asparagus, trimmed and cut into 3-inch pieces
  • 1/2 cup sprouted almonds

How to make this recipe

  1. Make the dukka

    Preheat the oven to 350°. Spread the hazelnuts in a pie plate; toast until golden and the skins 
blister, 10 to 12 minutes. Let cool slightly. Transfer to a clean kitchen towel and rub off the skins.

  2. In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, shaking the pan, 2 to 3 minutes. In a mortar or mini food processor, pound the seeds until finely ground. Add the hazelnuts, sesame seeds, pepper and Maldon salt to the mortar and crush the hazelnuts into 1/4-inch bits.

  3. Make the dressing

    In a blender, combine the tahini, tamari, vinegar, olive oil, garlic, parsley and honey. Blend until smooth and season with salt and pepper.

  4. Cook the vegetables

    Set a steamer basket over, but not in, a large saucepan of boiling water. Add the snap peas, cover and steam until tender, 
2 minutes. Using a slotted spoon, transfer the snap peas to a rack set over a rimmed baking sheet to cool slightly. Add the Broccolini to the steamer basket, cover and cook until tender, about 5 minutes. Transfer the Broccolini to the rack to drain. Add the asparagus to the steamer basket, cover and cook until tender, about 5 minutes.

  5. In a large bowl, toss the peas, Broccolini and asparagus 
with 1/2 cup of the tahini dressing and 3 tablespoons of the dukka. Garnish with the sprouted almonds and more dukka. Serve the remaining dressing on the side.

Make Ahead

The dukka can be kept in an airtight container for 2 weeks. The tahini dressing can be refrigerated for 4 days.

Contributed By Photo © Tara Pearce Published March 2016

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1064080 recipes/green-vegetables-dukka-and-tahini-dressing 2016-02-08T14:32:01+00:00 The Roadhouse middle-eastern|basic-easy|side-dishes|vegetarian march-2016 recipes,green-vegetables-dukka-and-tahini-dressing 1064080

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: ecl333

Review Body: This is delicious. I made the dukka with cashews as I am allergic to hazelnuts. Otherwise, made the recipe exactly as stated. Served along with a slow-roasted chicken rubbed with ras el hanout, olive oil, lemon juice & zest, salt and pepper. We have enough dressing and dukka left to enjoy over salads tomorrow.

Review Rating: 5

Date Published: 2017-03-07