110g (1 cup) Lucky Blanched Almonds
25g (2 tbsp) sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
½ tsp sea salt
¼ tsp freshly ground pepper
- Preheat fan-forced oven to 160°C.
- Roast nuts and seeds separately. Spread almonds and seeds out on separate baking trays. Bake the seeds for 2-5 minutes until the sesame seeds are golden and the spice seeds are aromatic. Bake the almonds for 10 minutes until golden. Set aside to cool to room temperature.
- Place the almonds, sesame seeds, spice seeds, salt and pepper in the bowl of a small food processor. Pulse the machine until the almonds are coarsely chopped. Be careful not to over grind, otherwise, you will end up with an oily paste.
- Serve dukkah accompanied with a bowl of good extra virgin olive oil and crusty bread for dipping.
The dukkah will keep for up to 2 months in an airtight container in a cool dark place.
You might like to replace almonds with an equal amount of roasted Lucky Hazelnuts, with the skins removed for another delicious dukkah.