Nightshade 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, soft-boiled eggs, or even a simple bowl of hummus. The magic is in the layering: hazelnuts get oven-toasted until deeply golden, whole spices are bloomed in a dry skillet, and then everything is coarsely ground together into a sandy, fragrant mixture that's nothing like a pre-ground spice blend from a jar. For anyone navigating nightshade restrictions, this recipe is a genuine find, since traditional spice blends and condiments so often sneak in paprika, chili, or cayenne — none of which appear here. Every ingredient is straightforward and easy to verify, which means you can dip and sprinkle with confidence. The key to getting the texture right is restraint at the food processor — short pulses only, stopping well before it turns into a paste. Coriander, cumin, sesame, and black pepper create a warm, nutty, slightly earthy profile that feels complex without being fussy. A pinch of flaky sea salt ties it all together, and the finished jar keeps beautifully for weeks.

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