Fragrant Dukkah

Fragrant Dukkah

NZ Woman's Weekly 19/5/2011

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Try sprinkling dukkah on hummus, poached eggs or use as a crust for lamb fillets. Makes: 1 cup

Ingredients

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⅓ cup Almonds
⅓ cup Hazelnuts
2 tsp Fennel seeds
2 tsp Cumin seeds
2 tsp Coriander seeds
½ cup Sesame seeds
1 tsp Sea salt

Directions

  1. Preheat oven to 180C. Lightly toast the almonds and hazelnuts in separate trays. Rub the hot toasted hazelnuts in a clean tea towel to remove as much skin as easily rubs off.
  2. Lightly toast the remaining seeds together in a tray until just fragrant and the sesame seeds are lightly golden.
  3. Place the nuts, seeds and salt in the bowl of a food processor and pulse until the texture is finely chopped but not powder.
  4. Store cooled dukkah in an airtight container.

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