Say hello to the newest addition to our condiment collection: Hazelnut Dukkah! We know you’ll love this dukkah seasoning as much as we do and we hope you’ll think up all the creative ways to use it! Think: on dips, on salads, over roasted veggies, over eggs/tofu scrambles, atop your guacamole and much, much more!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
1/2 cup hazelnuts
1/4 cup sesame seeds
1/4 cup black sesame seeds
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon coriander
1/2 teaspoon black pepper (about 10–15 cranks)
1/2 teaspoon salt
Heat a pan over low heat and slowly toast the hazelnuts.
When hazelnuts are brown and fragrant, add in the sesame seeds, stirring frequently to toast.
When sesame seeds are toasted, remove the pan from heat and add spices.
Pour contents into blender or food processor and pulse 5-10 times until the nuts are roughly chopped and a coarse sandy texture is achieved.
Alternatively, you can chop this by hand.
** You must try this with rustic bread and olive oil.
** We prefer a finer textured dukkah, as we use it in a wider variety of applications this way. Feel free to go very rustic with it and coarsely chop the nuts.
** This will keep in the fridge for about 1 week if using fresh herbs, up to 3 weeks if using dried. Best flavors if used within 10 days.