Hazelnut Dukkah

by

Tenina Holder

Posted 26 February 2019 (Last updated 10 May 2022)

Serves

4

Total Time

17mins

Calories

228

Super yummy, dip anything and everything in it and perfectly paired with the Labneh cheeseballs that you made yourself. Well done. Look at you go!

recipe-image
    Ingredients

  • Lemon icon
    Lemon1zest of, finely grated
  • Coriander seeds icon
    Coriander seeds2 tablespoons
  • Cumin seeds icon
    Cumin seeds2 tablespoons
  • Sesame seeds icon
    Sesame seeds2 tablespoons
  • Nigella seeds icon
    Nigella seeds1 tablespoon
  • Chilli flakes icon
    Chilli flakes1 tablespoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 tablespoon
  • Hazelnuts icon
    Hazelnuts100 g
    Method

  • 1. Place hazelnuts into a cold oven set to 200°C and roast for 14 minutes
  • 2. Rub off skins while still hot, and set aside
  • 3. Place remaining ingredients into a dry fry pan
  • 4. Toast in frying pan until fragrant
  • 5. Place hazelnuts and toasted spices into Thermomix bowl
  • 6. Blend with MC on - 3 sec, speed 6
  • 7. Store in sterilised airtight jar in the fridge for up to a month

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