Hazelnut Dukkah

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    17mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    222

Super yummy, dip anything and everything in it and perfectly paired with the Labneh cheeseballs that you made yourself. Well done. Look at you go!

Inspired by: https://tenina.com/recipes/hazelnut-dukkah

recipe updated 12 Jan 2022

Ingredients

  • Lemon icon
    Lemon
    1
  • Coriander seeds icon
    Coriander seeds
    2 tablespoons
  • Cumin seeds icon
    Cumin seeds
    2 tablespoons
  • Sesame seeds icon
    Sesame seeds
    2 tablespoons
  • Nigella seeds icon
    Nigella seeds
    1 tablespoon
  • Chilli flakes icon
    Chilli flakes
    1 tablespoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 tablespoon
  • Hazelnuts icon
    Hazelnuts
    100 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Jar
  • kCook icon Frying pan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl

Step preview

  1. Place hazelnuts into a cold oven set to 200°C and roast for 14 minutes
  2. Rub off skins while still hot, and set aside
  3. Place remaining ingredients into a dry fry pan
  4. Toast in frying pan until fragrant
  5. Place hazelnuts and toasted spices into Thermomix bowl
  6. Blend with MC on - 3 sec, speed 6
  7. Store in sterilised airtight jar in the fridge for up to a month
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