Makes 1 jar


2/3 cup hazelnuts

1/4 cup sesame seeds

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1/2 teaspoon black peppercorns (or ground will work too)

1 teaspoon himalayan sea salt


Preheat oven to 180°C.

Place hazelnuts on baking tray and cook in preheated oven for 3-4 minutes or until slightly browned. Take hazelnuts out of oven and place onto a fresh tea towel. Use tea towel to rub skins of hazelnuts. 

Once most of the skin is removed place hazelnuts in a food processor and process until coarsely chopped.

Place coriander and cumin seeds in a frying pan over medium heat and cook for a minute or two. You should be able to smell the seeds and/or they will pop. Put seeds in a mortar and pestle with peppercorns and grind until fine.  

Meanwhile place sesame seeds in the frying pan over a medium head and cook until brown. *As this will not take long ensure you toss the pan to brown all side. If you’re anything like me and get distracted easily then you may burn them- so keep an eye on them! :)

Once seeds are browned add to a bowl with hazelnuts, cumin, coriander, pepper and sea salt. Place in a glass jar and store in the fridge. 

I love putting dukkah on heaps of different meals from avocado toast, on top of eggs, and dips but it is also great with fresh bread and olive oil as a starter!