Homemade Dukkah Nut & Seed Blend

Always start by carefully selecting your seeds and nuts, this recipe will bring out their natural flavors, so quality can make or break your dukkah.

In a dry frying pan, lightly toast the sesame, coriander, and cumin seeds over medium heat. Stay alert to this step as it's easy to burn the seeds, especially the sesame seeds due to their high oil content. When you start smelling a nice aroma from them, that's when they are ready.

Remove the seeds from the pan and let them cool, which is an essential step to stop the cooking process and keep the flavors intact.

Add the hazelnuts and black peppercorns to the same pan, again lightly toasting them until the skins of the hazelnuts begin to crack. They must be immediately cooled on a separate plate as hazelnuts can continue cooking due to the residual heat.

After everything has cooled, transfer all your toasted ingredients into a spice grinder or a powerful blender, along with the dried mint and salt.

Pulse until you get a coarse powder. Over grinding can make the mix too fine and affect the texture. The ideal Dukkah should have a bit of a catchy crunch.

Your homemade Dukkah is ready! Use it to sprinkle on your salads, soups, dips or use it as a crust for tofu or vegetables before roasting, it is delicious and adds a wonderful depth of flavor to your dishes.