Easy to make, flavoursome dukkah. Great as a condiment, garnish, or even with some olive oil and fresh bread!
We've also included a handy little recipe card that you can download at the end of this article.
- To toast the ingredients, heat up a pan on a stove on medium heat.
- Once the pan is warm, start by toasting the hazelnuts, tossing/stirring them around in the pan so they heat up start to get an even brown colour all over outside. The skins should roast and start to flake off the hazelnuts.
- Once the hazelnuts are toasted, remove them from the pan and set them aside to cool.
- Toast the lupin, coriander seeds, peppercorns and sesame seeds SEPARATELY.
- Once the ingredients are toasted set them aside, still keeping them separate.
- Place the hazelnuts in a container or wrap them up in a cloth and give them a couple shakes to remove the skin. (Rolling them around in the cloth by pressing them down with your palm on a flat surface helps as well)
- Once the skins have come off, ground the hazelnuts into a crumbly soil using a pestle and mortar. (This can also be done with a food processor or similar by pulsing the hazelnuts so as to crush them but not turn them into a paste)
- Ground the toasted coriander seeds and peppercorns as well to a powder.
- Once the hazelnuts, coriander seeds and peppercorns are ground, stir in the lupin, sesame seeds, salt, and cumin powder.
- Perfect for a grazing platter with some fresh bread, olive oil and vinegar.
- Cumin seeds can be used instead of cumin powder. If using cumin seeds, toast and ground them the same as the coriander seeds and peppercorns.