Dukkah
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- ½ cup hazelnuts (raw)
- ½ cup cashews
- 1 tablespoon cumin seeds
- 2 tablespoons sesame seeds
- 1 teaspoon ground coriander
- ⅛ teaspoon all spice
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 180 °C. Spread out the hazelnuts on a baking tray lined with baking paper. Bake the hazelnuts for 10 minutes. Transfer the hazelnuts to a clean tea towel and cover to cool for 10 minutes. Rub the tea towel to remove the skins from the hazelnuts.
- Spread the cashews out onto a baking tray and bake for 10 minutes. Allow them to cool.
- Place the cumin seeds and sesame seeds in a small saucepan over medium heat. Roast for 3-5 minutes until toasted. Set aside to cool.
- Place the hazelnuts and cashews into a food processor. Pulse for about 30 seconds until chopped. Next, add the seeds and pulse for a further 15 seconds.
- Transfer the chopped nuts and seeds to a bowl and stir through the coriander, all spice, salt and pepper.
- Transfer to an airtight jar until ready to use.