Dukkah and Ful Medames Recipe with Chef Ranveer Brar

dried chickpeas

🥗Healthier: canned chickpeas

💰Cheaper: split peas

Canned chickpeas save time and split peas are less expensive.

hazelnuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar flavor and peanuts are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar taste with a higher smoke point.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu offers a plant-based option while scrambled eggs are budget-friendly.

Soak dried chickpeas in water overnight.

Boil soaked chickpeas until tender.

Roast sesame seeds and hazelnuts until golden.

Combine roasted nuts and seeds with cumin, coriander, garlic, salt, and pepper in a food processor.

Pulse the mixture until it reaches a coarse texture.

Mash the boiled chickpeas with olive oil, lemon juice, salt, and pepper until creamy.

Finely chop fresh parsley for garnish.

Serve the ful medames topped with chopped parsley and dukkah on the side.

Accompany with warm pita bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens