Dukkah

Ingredients

Hazelnuts

1/2 cup

Almonds

1/2 cup

Sesame seeds

1/4 cup

Coriander seeds

2 tablespoons

Cumin seeds

2 tablespoons

Black pepper

1 teaspoon

Salt

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spread the hazelnuts and almonds evenly on a baking sheet. Toast in the oven for 8-10 minutes, or until they are lightly golden and fragrant. Keep an eye on them to prevent burning. Let cool completely.
3. In a dry skillet over medium heat, toast the sesame seeds, coriander seeds, and cumin seeds for about 2-3 minutes, stirring frequently until they become aromatic. Remove from heat and let cool.
4. In a food processor or blender, combine the toasted nuts, toasted seeds, salt, and black pepper. Pulse until coarsely ground, ensuring some texture remains for a delightful crunch.
5. Transfer the dukkah to an airtight container and store it in a cool, dry place. It can last for several weeks.
6. Serve the dukkah as a dip with crusty bread and a drizzle of high-quality olive oil, or sprinkle it generously on roasted vegetables, salads, or grilled meats for a burst of flavor.