Pregnancy Friendly Dukkah
This fragrant Egyptian spice-and-nut blend is one of those pantry staples that quietly elevates everything it touches — crusty bread dipped in olive oil, roasted vegetables, soft-boiled eggs, or a simple bowl of hummus. Every ingredient here is whole, recognizable, and made from scratch, which matters a lot when you're being more intentional about what goes into your body. Hazelnuts bring healthy fats and folate, sesame seeds contribute calcium and iron, and the warming spices are all naturally sourced with nothing hidden in the mix. The process of toasting each component separately coaxes out deep, layered flavor without any additives or preservatives you'd find in a store-bought version. A few short pulses in the food processor keeps the texture pleasantly coarse and nutty — resist the urge to over-blend, because that sandy, chunky consistency is exactly what makes it so satisfying to eat. It keeps well in an airtight jar, so you can make a batch and reach for it all week long as an easy, nourishing addition to meals.
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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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