Low Sugar Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that makes everything it touches taste more interesting — crusty bread dipped in olive oil, roasted vegetables, grilled chicken, even a soft-boiled egg. Every single ingredient here is whole and unprocessed, so there is nothing hiding in the mix that shouldn't be there. Hazelnuts, sesame, coriander, cumin, peppercorns, and salt — that's it, and the flavor payoff is enormous. The real magic happens in the toasting: dry-roasting each component separately coaxes out deep, nutty, aromatic layers that you simply can't get from a pre-made blend sitting on a store shelf. Pulsing everything in a food processor (or grinding by hand in a mortar and pestle) keeps the texture coarse and satisfying rather than turning it into a paste, which is the difference between a condiment you'll reach for constantly and one that disappears into the background. Store it in a jar on your counter and it'll become a reflex — a pinch here, a dip there — for weeks.
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Learn more →Ingredients
8 servings
- 1 cup raw hazelnuts
- ½ cup sesame seeds
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp flaky sea salt
- ½ tsp dried thyme (optional)
Instructions
- 1
Spread the hazelnuts on a dry baking sheet and toast in a 350°F (175°C) oven for 10–12 minutes, until the skins are cracked and the nuts are deep golden beneath the skin.
- 2
Transfer the hot hazelnuts to a clean kitchen towel, fold the towel over them, and rub vigorously for about 1 minute to remove as much of the papery skin as possible. Let the nuts cool for 5 minutes.
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