Hazelnut Dukka

Hazelnut Dukka

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup hazelnuts

  • 6

    tbsp coriander seeds

  • 3

    tbsp cumin seeds

  • ¼

    cup sesame seeds

  • ½

    cup roasted pistachios

  • ¼

    tsp cayenne pepper

  • salt and pepper


Preheat oven to 350 Spread hazelnuts in a pie plate and toast 12 minutes, until fragrant and skins blister. Transfer to kitchen towel and let cool. Rub nuts together to remove skins and transfer to food processor. In a medium skillet, toast coriander and cumin seeds over moderate heat, shaking pan until golden and fragrant, about 3 minutes. Spread seeds out on plate and let cool completely, then finely grind in spice grinder. In same skillet, toast sesame seeds until golden, 2-3 minutes. Transfer to plate and let cool. Add coriander, cumin, sesame, thyme, cayenne and pistachios to food processor. Season with salt and pepper. Pulse until finely ground. Serve with olive oil and crusty bread.


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