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 Grams hazelnuts
- 2 Tablespoons 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.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
