Hazelnut dukkah

Name: Hazelnut dukkah
Total time: 25 min
Yield: ± 1 jar of 200 ml
Ingredients: 100 g hazelnuts; 3 tablespoons sesame seeds; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 teaspoon coarse sea salt; ½ teaspoon black pepper

Updated on 9 October 2026

Makes: ± 1 jar of 200 ml
Time: 25 min
From: Hazel

Ingredients

100 g hazelnuts
3 tablespoons sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon coarse sea salt
½ teaspoon black pepper

Method

Preheat the oven to 180 °C. Roast the hazelnuts on a baking tray for 10 min. Rub the skins off in a tea towel and leave to cool.
Toast the sesame seeds in a dry pan for 2–3 min until lightly golden. Tip them into a bowl.
Toast the coriander and cumin seeds for 1–2 min in the same pan, until fragrant.
Leave everything to cool completely, otherwise the dukkah turns damp.
Chop the nuts roughly in a food processor with short pulses, or in a mortar. They should stay crumbly, not turn into a paste.
Crush the spices coarsely and mix everything with the salt and pepper.

Storing: In a well-closed jar, cool and dark, for about 4 weeks: the oil in the nuts can go rancid. Dip bread first in olive oil and then in the dukkah, or sprinkle it over eggs, soup or roast vegetables. Contains nuts and sesame.