Dukkah

By: Jessica Prescott
From: Vegan Goodness
Makes: 200 g
Photographer: Jessica Prescott

Dukkah is traditionally served with fresh bread and a high-quality olive oil. You dunk the bread into the oil, then into the dukkah, then pop it in your mouth. It’s delicious! We use dukkah on all kinds of things, on top of any kind of roasted or mashed vegetable, salad, avocado on toast, white bean mash, you name it – sometimes we even eat it straight from the jar.

Ingredients

Quantity	Ingredient
175g	nuts of your choice
30g	sesame seeds
1 tablespoon	cumin seeds
1 tablespoon	coriander seeds
1/3 teaspoon	sea salt
1/2 teaspoon	smoked paprika or chilli flakes, (optional)
1/4 teaspoon	freshly ground black pepper

Method

Preheat the oven to 180°C.
Spread the nuts on a baking tray and toast for 10 minutes or until lightly brown and fragrant. Remove and allow to cool on the baking tray (they will continue to cook a little on here so if you accidentally let them go too brown, remove them from the tray).
Spread the nuts on a baking tray and toast for 10 minutes or until lightly brown and fragrant. Remove and allow to cool on the baking tray (they will continue to cook a little on here so if you accidentally let them go too brown, remove them from the tray).
When the nuts are cool, place in a food processor and blend until lightly chopped. Add the seeds, salt and paprika and blend some more until the nuts are well chopped and everything is combined and almost powdery. Grind the pepper into the mix and pulse once to combine. Serve immediately or store in a clean, airtight jar until ready to use.

Note

You can use nuts that are already toasted and salted, but reduce the amount of salt you then add to the mix. You can also use ground spices, however, they will only need 1 minute in the pan with the sesame seeds.

To remove the skins from hazelnuts

Place the still-warm toasted hazelnuts on a damp tea towel (dish towel). Wrap up like a Christmas cracker and roll back and forth like a rolling pin to make the skins come off OR use a scrubbing brush over the top of the tea towel to loosen up the skins. They won’t all come off, but this is OK (however, it’s best to remove some, or your dukkah might be bitter).

Tags:: healthy; vegan; vegetarian

Dukkah

Ingredients

Method

Note

To remove the skins from hazelnuts

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