Recipe Ingredient
- 100g hazelnuts
- 150g white sesame seeds
- 30g cumin
- 15g fennel
- 30g coriander seeds
- ½ tsp black peppercorns
- 100g macadamia
- 1 tsp coarse sea salt
- ¼ tsp chilli powder
Instructions
- 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.
