Dukkah Seasoning Blend

Edit

Servings: 4 Prep: 15 min Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegan Vegetarian Simple Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

½ cup hazelnuts ¼ cup sesame seeds 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 teaspoon whole black peppercorns ¾ teaspoon sea salt

Instructions

1. In a dry skillet over medium heat, roast coriander and cumin seeds until fragrant, about 2 minutes. Grind with the peppercorns in a coffee mill or food processor.

2. Next roast hazelnuts until fragrant, about 10 minutes (watch them carefully so that they don’t burn).

3. Put hazelnuts on a plate to cool. When cool enough to handle, rub the nuts together to remove the skin. Place in the food processor.

4. In the same skillet, roast sesame seeds until fragrant and they begin to pop, about two minutes. Let cool slightly.

5. Place sesame seeds in the food processor with the hazelnuts. Pulse to chop hazelnuts until a chunky-sand texture results. Don not over-blend.

6. In a large jar or bowl, empty the contents of the food processor and add the coriander/cumin/peppercorn mixture, along with the salt.

7. Store in an airtight glass jar for up to one month.