Dukkah is a crushed roasted nut and spice dip, traditionally served with olive oil and fresh bread. It’s delicious and it traditionally uses sesame as a core ingredient. I have serious sesame allergy, so a ‘traditional’ dukkah is clearly off the menu to me. In order to get my dukkah-fix, I’ve created my own sesame-free dukkah to add to my Egyptian-inspired recipe repertoire. A sprinkle of sesame-free dukkah is also the perfect way to add a textured topping to a hummus or add a Middle Eastern-inspired twist to a salad or roast vegetable dish.
- 1/4 cup shelled hazelnuts
- 1/4 cup sunflower seed
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
Many recipes are about ratio and balance, start with the four main ingredients common in most dukkah recipes and get creative. Just remember to add small mounts, taste and record and create your own unique dukkah blend. Remember to keep notes as you add so that you can make again in the future.
- sumac – sour lemony taste
- fennel seeds – anise liquorice flavour
- fenugreek seeds – sweet, nutty, reminds me of curries
- chilli – depending on what you use, heat, maybe smoke, or slightly sweet
- pumpkin seeds – if you have a nut allergy you can use a blend of sunflower and pumkin seeds
- pistachio and almond also appear in many recipes – I’m now allergic to both – but you could experiment and create your own unique blend
Preheat oven to 180º.
Line two baking trays with parchment paper and spread hazelnuts and sunflower seeds or nuts of choice in a single layer, on a separate baking tray. Roast for 10-15 minutes or until lightly golden.
Place on a clean tea towel and fold over and roll the hazelnuts so the skins come off.
Heat a heavy-based pan to toast the coriander and cumin seeds. Shake or stir so they brown evenly.
Use a mortar and pestle, food processor or coffee grinder to make the dukkah.
Grind the coriander and cumin seeds first, then add hazel nuts and sunflowers seeds. Take care not to over blend. Stir the sea salt and ground black pepper into the dukkah.
Taste, if adding extra spices use only small amounts at a time and remember to taste as you go.
Sesame-free dukkah will keep for several weeks in the fridge if stored in an airtight jar or container.