Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Fennel | 1/2 bulb (87g) | 27 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup black or plain sesame seeds
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup unsalted almonds, hazelnuts or pistachios
- Rustic or country-style bread cut into 2-inch pieces
- Olive oil or plain, lowfat yogurt for dipping
Directions
1.Heat a medium sized skillet over medium high heat. Add the sesame, coriander, cumin, fennel, salt and pepper and stir for 5 minutes or until seeds are toasted. Remove from heat and allow to cool completely.
2.Place nuts and seed mixture in a food processor then pulse until the mixture resembles a coarse powder. Be careful to not overdo it or the nuts may turn into a paste.
3.Pour mixture into a serving bowl and serve as an appetizer by dipping bread into oil or yogurt then into the nut and seed mixture.