Gut Friendly Dukkah

Total time25 min

Prep time10 min

Cook time10 min

4.9

(11)

This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — from a simple dip with olive oil and bread to a crunchy finish scattered over roasted vegetables or soft-boiled eggs. The combination of toasted hazelnuts, sesame seeds, coriander, and cumin creates a deeply aromatic, nutty crunch that's genuinely addictive. Each ingredient is whole, recognizable, and minimally processed, which is exactly what makes this blend so well-suited for anyone focused on keeping their gut happy. Whole seeds and nuts like these bring natural fiber and beneficial plant compounds to the table without any of the additives or preservatives you'd find in a store-bought spice mix. The toasting process is key here — it coaxes out the essential oils in the coriander and cumin, making the flavor far more complex than the ingredient list suggests. A short pulse in the food processor keeps the texture coarse and satisfying rather than turning it into a paste, so every bite has real substance. Make a jar on the weekend and you'll find yourself reaching for it all week long.

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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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