Artificial Food Coloring Free Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — crusty bread dipped in olive oil, roasted vegetables, grilled chicken, even a soft-boiled egg. Every ingredient here is exactly what it says it is: raw hazelnuts, whole seeds, salt, and a little dried thyme if you like. There are no dyes, no flavor packets, no mystery additives — just real food toasted in a dry pan until it smells incredible. The process of rubbing the hazelnut skins off in a kitchen towel and pulsing everything to a coarse, sandy crumb is genuinely satisfying, and the result is deeply aromatic in a way that no store-bought seasoning blend can match. Because you're building the flavor entirely from scratch, you have complete visibility into what's going in — which matters when you're trying to keep artificial colorings out of your kitchen. Keep a jar on the counter and you'll find yourself reaching for it constantly.
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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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