Peanut 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: you toast whole coriander, cumin, and sesame seeds until they bloom with aroma, rub the skins off freshly roasted hazelnuts, then pulse everything together into a coarse, sandy crumble that's rustic and full of texture. The key is restraint with the food processor — a few short pulses keep it chunky rather than turning it into a paste, which is exactly what gives dukkah its signature bite. Store-bought spice blends can be a minefield when it comes to shared equipment and undisclosed nut cross-contact, but making this at home means you control every single ingredient from start to finish. With nothing but whole seeds, hazelnuts, salt, and an optional pinch of thyme, it's naturally free of peanuts and any hidden additives. A jar of this on your counter will disappear faster than you expect.
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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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