Celery 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. The process is deeply satisfying: hazelnuts roasted until their skins crack and peel away, whole coriander and cumin seeds toasted in a dry pan until the kitchen smells incredible, then everything pulsed together into a coarse, sandy mixture with real texture and depth. The key is restraint with the food processor — a few short pulses keep it chunky and interesting rather than turning it into a paste. For anyone navigating a celery-free lifestyle, this is a blend you can make with complete confidence, since every ingredient is straightforward and easy to verify. Store-bought spice blends and seasoning mixes can be surprisingly risky territory, but making dukkah from scratch puts you fully in control. A pinch of optional dried thyme adds a subtle herbal note that rounds out the warm, nutty base beautifully. Keep a jar on the counter and you'll find yourself reaching for it constantly.

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