- Dairy free
- Egg free
- Lactose free
- Peanut free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Low fat per serve
- No added sugar
- Vegan
- Vegetarian
A tasty mix of nuts, herbs and spices, this hazelnut dukkah is great with eggs, dips, salads and barbecued dishes.
- Makes1, cup
- Cook time5 minutes
- Prep time5 minutes, + Cooling time
Ingredients
- 2 tbs coriander seeds
- 2 tbs cumin seeds
- 1 tbs fennel seeds
- 1/4 cup (35g) white sesame seeds
- 1/3 cup (45g) hazelnuts, toasted, finely chopped
- 2 tbs pistachios, toasted, finely chopped
- 1 tbs black sesame seeds
- 1 tsp coarsely ground black pepper
- 1 tsp sea salt flakes
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a small frying pan over medium-high heat. Add the coriander, cumin and fennel and cook, tossing, for 30 secs or until aromatic. Transfer to a bowl.
Step 2
Add white sesame seeds to the pan and cook, tossing, for 1-2 mins or until lightly toasted. Transfer to a small bowl and set aside to cool.
Step 3
Place coriander mixture in a food processor. Process until finely crushed. (Alternatively, place in a mortar and pound with a pestle until crushed). Add to white sesame seeds with hazelnut, pistachio, black sesame seeds, pepper and salt. Stir to combine. Store in an airtight container at room temperature.
