There is no path to happiness: happiness is the path. Buddha
This recipe just may be the new avocado toast (bold, I know). I know it looks a little more complicated than the classic mash-with-a-fork snack that we all love so much, but with a very small amount of effort, I promise you’ll rejoice with this tasty new go-to toast (and another excuse to enjoy your favourite bread). I made this recipe on a dark rainy day, after returning from a trip to Victoria for work. One of the highlights of the trip was a visit to a friend’s bakery, where I banished all restraint and loaded up on a few of his amazing sourdough breads. My family had no problem helping me devour them, and a few days later, I was left with only a few slices of Byron’s amazing whole grain rye loaf. Not a bad consolation prize at all.
The beauty of sourdough loaves is their ability to keep for days, and toast is such a wonderful way to revive it. This tasty Mediterranean Cashew Dip is another easy winter recipe, using ingredients that are quick and easy ~ and you’ll probably already have in your pantry.
Dukkah is a nut, seed, and spice mixture that has been around North American foodie centers for a while now, and originates in Egypt. The name stems from the Egyptian Arabic word for “to crush” or “to pound,” which is exactly how it’s made ~ by toasting all of the ingredients and crushing them to release the wonderful flavours and aromatics in each ingredient. Recipes definitely vary but will generally consist of cumin, coriander, sesame seeds, salt, dried herbs, and nuts (most often peanuts are used). I first experienced Dukkah almost two decades ago at one of my early jobs at the city’s first gourmet food store, and while I loved it then, the incredible flavour of this homemade version is quite out of this world, and I cannot recommend it enough! Make a batch and have it on hand for company – all you need is a good loaf of bread and some exceptional olive oil (this is the traditional way to enjoy it ~ by dipping bread into olive oil and then the Dukkah). Store in an airtight container to keep the aromatics intact.
This combo is really one of the most delicious combos I’ve made in a while. The cashew spread recipe is new, and one I’ve had in my recipe box waiting to post for a while. And I’ve recently discovered the best way to roast chickpeas – the secret is all about the spice! And that is, to leaving the spices for adding to the peas after roasting them. Such a simple trick, but it makes an absolute world of difference to the final product. So, there you have it, three new-ish recipes all wrapped up into one post, with an end result that I’m pretty sure you’re going to love. Enjoy! xx
Open-Faced Toast with Crispy Chickpeas & Dukkah:
To make the toast, toast your favourite bread as desired. Spread with Cashew Dip, top with roasted chickpeas and Dukkah to taste and enjoy!
Mediterranean Cashew Dip:
1 cup raw cashews
1.5 cups water
1 tsp salt
1/2 cup sundried tomatoes in oil
3 tbsp rice vinegar
1 large roasted pepper from a jar
Blend all ingredients in a high powered blender until smooth. Store in an airtight container in the fridge.
3 cups cooked chickpeas
3 tbsp olive oil
1-2 tsp paprika
1/2-1 tsp garlic powder
salt to taste
Heat the oven to 400 degrees. Spread the chickpeas out on a flat baking tray and toss with the oil. Toast in the oven until browned and crispy, shaking the pan every 10 minutes or so, for about 20-25 minutes. Remove from the oven when done and sprinkle with spices while still hot.
~ Recipe from here
110g (2/3 cup) hazelnuts roasted in the oven
80g (1/2 cup) sesame seeds toasted
2 tablespoons coriander seeds toasted
2 tablespoons cumin seeds, toasted
2 teaspoons freshly ground black pepper
1 teaspoon flaked sea salt (like Maldon brand)
Preheat oven to 350 degrees. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor (or a blender) and process until coarsely chopped. Transfer to a large bowl. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts. Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.