I could eat dukkah straight from the bowl, but enjoy it best scooped up onto some warm bread that I’ve dipped in beautiful Hawke’s Bay olive oil.. It’s really simple to make too so don’t be off paying $8 for a tiny pack of the stuff, make your own! You can experiment with flavours, adding other nuts and seeds (and spices!) but this is a nice simple one I use and everyone seems to enjoy it.
1/3c (blanched) almonds
1/2c sesame seeds
2 T coriander seeds (even if you do not like coriander, trust me – this is a key ingredient)
2 T cumin seeds
2 T freshly ground black pepper
1t good quality sea salt
Preheat your oven to 350 degrees F (175 degrees C).
Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
In a dry pan over medium heat, toast the walnuts, pecans then the sesame seeds – gently / until light golden brown. Be aware sesame seeds go from golden to black in approx. 0.0001 seconds so keep an eye on them!
Pour into a bowl as soon as they are done so they will stop toasting.
In the same pan, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop.
Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.
Place the cooled nuts into the food processor, and process until finely ground. (I like to pulse the mixture so I get a range of “chunkiness” in the nut mix)
Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Store in a sealed jar – keeps for ages, if you don’t eat it all 😉
I often add chilli flakes to mine and love what it does to the dukkah, but this mix is inoffensive to anyone who prefers mild food!
You can omit or add any nuts to this … pistachio looks awesome in dukkah. Just be sure your walnuts are sweet and fresh or the dukkah can taste bitter.