Dukkah

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 110 g hazelnuts (2/3 cup)
• 80 g sesame seeds (1/2 cup)
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons fresh ground black pepper
• 1 teaspoon sea salt (flaked)
• extra virgin olive oil (to serve)
• bread (crusty to serve)

Recipe

• 1 preheat oven to 180°c.
• 2 spread the hazelnuts over a baking tray and cook in preheated oven for 3 to 4 minutes or until toasted.
• 3 rub the hazelnuts between a clean tea towel to remove as much skin as possible.
• 4 place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped and transfer to a large bowl.
• 5 heat a medium frying pan over medium heat and add the seasame seeds and cook, stirring for 1 to 2 minutes or until golden and add to the bowl with the hazelnuts.
• 6 place coriander seeds and cumin seeds in a frying pan over medium heat and cook stirring frequently for 1 to 2 minutes or until aromatic and seeds begin to pop and then transfer seeds to a mortar and prestle and pound until finely crushed (alternatively, use a coffee or spice grinder) and then add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
• 7 serve the dukkah with some extra virgin olive oil and crusty bread.
• 8 note - store dukkah in an airtight container at room temperature.
• 9 microwave tip - place the hazelnuts in an oven bag and twist the opening to seal and cook gently shaking the bag every minute on high (800 watts 100%) for 3 to 4 minutes or until lightly toasted and aromatic.