Dukkah is one of those things that I forget how versatile it is until I have some in my kitchen again, and that’s definitely been the case since I whipped up this hazelnut dukkah! I’ve been using it on pretty much everything – salads, eggs at breakfast, dips or just as is with some bread and oil. It’s so simple to whip up but adds an amazing burst of flavour, I really should remember to make it more often!
This hazelnut dukkah would make an excellent gift to take around to friends places over the festive season, or as part of a hamper of homemade goodies. In fact I have a sneaking suspicion my mum is going to put in an order for me to make more of it for her to give away this year!
Ingredients List
- 2/3 cup hazelnuts
- 1/2 cup pistachios
- 1/2 cup sesame seeds
- 3tbs coriander seeds
- 3tbs cumin seeds
- 2tsp black pepper
- 2tsp sea salt
Steps
- Preheat oven to 180C
- Place the hazelnuts on a dish and roast for 3-4 minutes, until just toasted
- Place them into a clean tea-towel and rub to remove the skins. Set aside
- In a dry fry pan toast the pistachios until lightly golden then add to the hazelnuts
- Using a food processor blitz the nuts until they are finely ground then place in a bowl
- Toast the sesame seeds in the frying pan until lightly golden then add to the nut mix
- Toast the coriander seeds and cumin seeds until fragrant and the seeds start popping
- Pour into a motor and pestle and grind until very fine (or alternatively use a spice grinder) then add to the nut mix
- Add the freshly ground pepper and salt and stir well to combine
- Enjoy!
It really is best to use whole coriander and cumin seeds as they taste much nicer freshly toasted and ground, but if you don’t have any on hand then just lightly toast some pre-ground spices instead.
You can also add more salt and pepper if you like, have a taste when it’s all combined and then adjust to suit your needs. I like to keep mine not overly salty as then it can be used for a wider range of dishes, but do whatever suits you best!
This makes enough hazelnut dukkah to fill 3-4 small jars, so it should keep you in good supply for a little while! Unless, like me, you go dukkah crazy and start adding it to everything you cook that is! I think tonight I shall sprinkle it on some roast veggies, yum!
Have you made hazelnut dukkah before? What dish would you use it on?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
merilyn
December 1, 2015 at 7:00 am (9 years ago)this looks great thanks liz!
I need to make it! at least i’d know what’s in it then as any that I have bought have tasted rancid!
enjoy your day hun! love m:)X
I Spy Plum Pie (admin)
December 6, 2015 at 4:47 pm (9 years ago)Hope you love it Merilyn. It’s much cheaper than the store-bought version too!
vegeTARAian
December 3, 2015 at 7:08 pm (9 years ago)Oh what a clever little fox you are, this sounds wonderful! I’m thinking tofu or haloumi would be a stellar way to use your tasty dukkah.
vegeTARAian recently posted…Easy peasy fudge bean brownies
I Spy Plum Pie (admin)
December 6, 2015 at 4:48 pm (9 years ago)Haloumi is indeed one of the ways I’ve been using it! Yum yum!
Lucy @ Bake Play Smile
December 4, 2015 at 4:18 pm (9 years ago)I definitely need this in my life! We’re having tapas tonight and this would be PERFECT!!!! I’ll have to make it next week! Thanks so much for linking up with our Fabulous Foodie Fridays party! xx
Lucy @ Bake Play Smile recently posted…Fabulous Foodie Fridays #80
I Spy Plum Pie (admin)
December 6, 2015 at 4:50 pm (9 years ago)Ooh yum, tapas, yes please!
The Goldriver Company
June 24, 2018 at 9:23 pm (6 years ago)Amazing. I love how Dukkah brings a unique taste in our foods and we can also add ingredients as we desire to prepare our Dukkah.
The Goldriver Company recently posted…Introducing Organic Vinegar Glaze | Apple Cider Vinegar Glaze & Merlot Vinegar Glaze