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–+ servings
Almond and Hazelnut Dukkah – paleo recipe
Stav Kogan

Almond and Hazelnut Dukkah

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup almonds
  • 1 cup hazelnuts
  • ½ cup sesame seeds
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • ½ tsp ground chili pepper

Method
 

  1. Preheat the oven to 350ºF/180ºC.
  2. Place nuts on a baking tray and roast for a few minutes - keep your eyes on them because they could burn in an instant.
  3. Remove from oven and transfer to a clean tea towel. Rub gently to remove skins from hazelnuts.
  4. Dry fry sesame seeds and spices in a frying pan until fragrant.
  5. Mix in the nuts and transfer to a food processor. The mix needs to have a slightly coarse texture, so do not over process. Use immediately or store in an airtight container, it will keep for up to 2 months.

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