This savory nut and spice blend is a great topping for soups, salads, even bread and good olive oil. You’ll want to keep some on hand at all times!
- 1/4 cup almonds, toasted
- 1/4 cup hazelnuts*, toasted (I love American Hazelnut Co. brand)
- 1/4 cup pistachios, toasted
- 3 tablespoons sesame seeds (combo of white and black if you have them both!), toasted
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon whole fennel seed
- 1/2 teaspoon freshly cracked black pepper, (about 25 turns of the mill)
- 1 teaspoon kosher salt
- In a dry, medium-size skillet over medium heat, add the almonds and toast for about 7 minutes, tossing them around so they don’t burn. Add the hazelnuts, and pistachios, and toast for another 4-5 minutes. You should be able to smell the nuttiness, and they will start to pop. Add the sesame seeds to the pan and turn off the stove. This is enough time to bring out their nutty flavor. Leave in the pan to cool down a bit.
- Transfer the nut and seed mixture to a food processor , or you can do it in stages in a mortar and pestle. Pulse until the nuts are broken up and coarse in texture, almost like rough sand. Add the spices, salt, and pepper, and give it 1-2 more pulses to combine.
- Place the dukkah in an air-tight container and store for 2-3 weeks.
NOTE: You can also toast the nuts and seeds in the oven. I love to use my toaster oven because the timer goes off! Less likely to burn. It’s worth the extra step to toast. It makes a world of difference.