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!
- 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
- 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
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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