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- Dry fry hazelnuts in a non-stick pan over medium low heat until fragrant and golden. Dish out onto a clean tea towel. Rub gently to remove the skin.
- Toast sesame seeds, cumin, fennel and coriander in a non-stick pan until fragrant.
- Combine the nuts, toasted seeds and peppercorns in an electric blender. Whiz for 10-20 seconds to a coarse texture. Mix blended ingredients with sesame seeds, salt and chilli powder. Stir to mix.
- Store dukka in airtight jars.