Vegan Dukkah
This Egyptian spice-and-nut blend is one of those pantry staples that quietly transforms everything it touches — bread dipped in olive oil, roasted vegetables, a soft-boiled egg, even a simple bowl of hummus. Every ingredient here is entirely plant-based by nature, so there's no need to scrutinize labels or swap anything out; hazelnuts, sesame, and whole spices are the whole story. The process is deeply satisfying: toasting each component separately coaxes out layers of nuttiness and warmth that a pre-ground blend simply can't match. Rubbing the skins off the hazelnuts after roasting is a small step that makes a big difference, giving the finished mix a cleaner, more refined texture. The key is restraint at the food processor — short pulses keep things coarse and crumbly rather than turning the whole batch into nut butter. Once you have a jar of this on the counter, you'll find yourself reaching for it constantly, and it keeps beautifully for weeks without any fuss.
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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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