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“From Marcus Samuelsson - this awesome dip is super easy and a nice change up. Do not make it in a blender as the sesame seeds will turn into paste - best in a mortar and pestle or a spice grinder. Try it with olive oil to dip in bread or pita or with chicken.”
1/2 cup

Ingredients Nutrition


  1. Heat a small saute pan over med heat.
  2. Add pumpkin seeds, peanuts, and peppercorns and toast, stirring until fragrant (about 5 min).
  3. Add the sesame seeds, mint leaves, thyme, coriander, and cumin and toast, stirring frequently until fragrant.
  4. Transfer to a mortar and pestle or spice grinder and grind until seeds and nuts are coarsely crushed, then add salt.
  5. Store in a tightly covered container in the fridge for up to 10 days.

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