Legume Free Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — warm bread dipped in olive oil, roasted vegetables, grilled meat, even a soft-boiled egg. The magic is in the layered toasting: hazelnuts go into the oven until deeply golden, whole spices hit a dry skillet until fragrant, and sesame seeds follow until they're nutty and just barely colored. Each step builds a complexity that pre-made blends simply can't match. Because the entire recipe is built on nuts, seeds, and whole spices, it's naturally free of legumes without any substitutions or workarounds needed — just honest, whole ingredients doing their thing. The key is restraint in the food processor; a few short pulses give you that signature coarse, sandy texture rather than a paste, so every pinch delivers real crunch and contrast. A pinch of flaky sea salt and optional dried thyme round out the flavor without overcomplicating it. 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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