Pistachio and Hazelnut Dukkah

Pistachio and Hazelnut Dukkah

23 mins total time

15 mins active time


Makes 2 cups



  • ¾ cup (3½ oz) unsalted shelled pistachios
  • ¾ cup (3½ oz) hazelnuts
  • ¼ cup (1½ oz) sesame seeds
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • ½ tbsp black peppercorns
  • 1 tsp flaky sea salt

To serve:

  • Extra-virgin olive oil
  • Crusty bread


  • 1Preheat the oven to 350°F.
  • 2Put the pistachios and hazelnuts on a baking sheet. Roast for 5-8 minutes until the hazelnut skins begin to split. Pour the nuts onto a clean tea towel and, using the tea towel, rub off as much skin as possible. Transfer the nuts to a bowl. Set aside to cool.
  • 3Put a small skillet over medium heat. Add the sesame seeds and cook, shaking the skillet often, for 2 minutes until lightly toasted. Transfer to a bowl.
  • 4Add the coriander seeds, cumin seeds and peppercorns to the skillet. Cook, shaking the skillet often, over medium heat for 4 minutes until fragrant and the seeds begin to pop. Transfer to a bowl to cool.
  • 5Put the pistachios and hazelnuts in the blender and secure the lid. CHOP for 3-5 seconds until finely chopped. Add to the sesame seeds.
  • 6Put the spices and salt in the blender and secure the lid. MILL for 20-30 seconds until finely ground. Add to the sesame seed mixture and stir to combine.
  • 7Spoon the dukkah and extra virgin olive oil into separate bowls. Serve with bread. Dukkah is also delicious sprinkled over soup, baked potatoes or poached eggs.
  • 8Store unused dukkah in an airtight container in a cool dark place or in the refrigerator for up to 2 months.

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