Easy Peasy Dukkah Dip For Bread
- 3 1/2 ounces blanched hazelnuts
- 11/16 cup sesame seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2 teaspoons cracked black pepper
- 1 teaspoon fine sea salt
- Preheat oven to 180u0b0C
- Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
- Place the toasted hazelnuts in the food processor and process until coarsely chopped. Transfer to a large bowl.
- Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Place coriander, fennel and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a spice grinder (or morta and pestle) and grind. Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
- Serve the dukkah with some extra virgin olive oil, balsamic vinegar and crusty bread.
hazelnuts, sesame seeds, coriander seeds, cumin seeds, fennel seeds, cracked black pepper, salt
Taken from www.yummly.com/recipe/Easy-Peasy-Dukkah-Dip-for-Bread-1564234 (may not work)