Hazelnut Dukkah

Make on Drop
by Tenina Holder

I love little dippy things, you know what I mean? A bit of extra virgin olive oil, a bit of this stuff, some dukkah-rolled cheese balls, a few olives, some great bread or crackers—seriously, does nibbling get any better? I think not. Dukkah on!

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Need

  • 100 Gram hazelnuts
  • 2 Tablespoon each coriander seeds, cumin seeds, sesame seeds
  • 1 Tablespoon Nigella seeds
  • 1 Tablespoon dried chilli flakes
  • 1 Tablespoon Pink Salt Flakes BUY
  • 1 lemon, zest only, finely grated

Do

1  

Place hazelnuts into a cold oven set to 200°C and roast for 14 minutes. Rub off skins while still hot, and set aside.

2  

Place remaining ingredients into a dry fry pan and toast until fragrant.

3  

Place hazelnuts and toasted spices into Thermomix bowl and blend 3 sec/speed 6.

4  

Store in sterilised airtight jar in the fridge for up to a month.

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