Cashew Free Dukkah
This Egyptian-inspired 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. The base is built on toasted hazelnuts, sesame seeds, and whole spices like coriander and cumin, all coarsely ground into a sandy, fragrant mixture that's deeply savory with just the right amount of crunch. Each ingredient gets individually toasted to coax out maximum flavor before anything hits the food processor, and that extra effort is absolutely worth it. Because this is made entirely from scratch with whole seeds, nuts, and salt, you have complete control over what goes in — no blended spice mixes, no shared-facility concerns, just clean, simple ingredients. The key is restraint with the food processor: a few short pulses keep the texture rustic and chunky rather than turning it into a paste. A pinch of dried thyme is optional but adds a subtle herbal note that rounds everything out beautifully. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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