INGREDIENTS

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

DIRECTIONS

1. Preheat fan-forced oven to 160°C.
2. 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.
3. 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.
4. 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.