Dukkah Recipe

1

Toast the hazelnuts, pistachios, sesame seeds, cumin seeds, and coriander seeds in a dry skillet over medium heat until fragrant and slightly golden, about 5 minutes.

2

Transfer the toasted nuts and seeds to a food processor. Add fennel seeds, sea salt, and cayenne pepper. Pulse until coarsely ground, not too fine.

3

Store the dukkah in an airtight container in a cool, dry place for up to a month.

Full recipe & nutritional value on foodfaithfitness.com