Lupin Free Dukkah

This fragrant 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: toasting whole hazelnuts until their skins crack and blister, rubbing them down in a kitchen towel, then coaxing coriander, cumin, and sesame seeds into something warm and nutty in a dry skillet. That layering of toasted aromatics is what gives dukkah its signature depth, and doing it from scratch at home means you control every single ingredient. For anyone navigating lupin sensitivities, store-bought spice blends and seasoning mixes can be a minefield — lupin flour turns up in unexpected places, including some pre-mixed condiments and coatings. This recipe keeps things clean and straightforward: whole seeds, raw hazelnuts, salt, and optional thyme, nothing more. The key is restraint in the food processor — short pulses only, so you land on that coarse, sandy texture rather than an oily paste. A jar of this on the counter will disappear faster than you expect.

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