Ingredients
- 1/2 cup hazelnuts
- 1/4 cup sesame seeds
- 1/4 cup pistachios
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cayenne pepper
Instructions
- 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.
- 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.
- Store the dukkah in an airtight container in a cool, dry place for up to a month.
