MYO dukkah
This is great to roast with pumpkin or carrots, dip a cut avocado in for a tasty treat, sprinkle over store bought hummus for a homemade hack and simply have some good bread to tear and dunk in quality olive oil and dukkah for a pre-dinner appetiser or MYO pita chips.
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Ingredients
- ¼ cup hazelnuts
- ¼ cup unsalted blanched pistachio nuts
- ½ cup sesame seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tbsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 tsp salt flakes
Instructions
- In a medium frying pan over low heat, add the hazelnuts and pistachios and cook, tossing the pan about to keep the nut moving and getting toasty for about 5-10 minutes. Transfer to a bowl.
- Pop the pan back on the heat and sprinkle in the sesame seeds, tossing them around in seedy waves until some of them start to turn golden too. Add these to the nut mix. To the hot pan, add the coriander and fennel seeds and toast them for about 2 minutes or until they smell toasted and fragrant, add in the ground spices and salt, give a toss then turn off heat, leaving the cumin to toast in the residual heat of the pan.
- Leave everything to cool for 5 minutes then add the spices and salt from the pan into a mortar and pestle and grind to the texture you prefer – this can also be done in a spice grinder or small food processor. Now add most of the nuts and toasted sesame seeds and grind to desired chunkiness. Add in the remaining nut mix and give it one last whack/pulse well. Place into a jar and keep in the fridge, using this magical blend to spice up your life.
