Toast to the Host: simple dukkah recipe

It’s holiday season. Time to visit friends, relax and celebrate.

I’m a big fan of dukkah. I always have it in the pantry. It’s a great for a grazing platter, with eggs on toast, salads or even a stir fry (I picked up that idea from my sister-in-law Brittny). It’s also very easy to make, and is a simple, but great gift.

Here’s a recipe I recently discovered.

homemade Dukkah
📸 Sophie Hansen

Simple Dukkah
Prep: 5 minutes, Cook: 10 minutes

½ cup (75 g) Hazelnuts, toasted
½ cup (80 g) almonds toasted
1 tsp sea salt
⅓ cup (50 g) sesame seeds
1 Tbsp coriander seeds
2 Tbsp cumin seeds

Place the hazelnuts in a food processor or mortar and pestle with the salt.

Combine the sesame, coriander and cumin seeds in a frying pan and toast until fragrant and the sesame seeds are golden. Add to the nut mix and blitz or bash to combine into roughish crumbs. Once cool, store in a clean jar for up to a month. In Good Company by Sophie Hansen (p99)

Have fun,

Nancy

ps. There are plenty of other spices or nuts you can use – so have fun with it.

pps. I always love to make my dukkah a little spicy with some white pepper or hot paprika.