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
- 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.