Vicki’s Nutty Dukkuh

Making dukkuh from scratch is the best way to enjoy it as the store bought stuff just isn’t as fresh. Don’t skimp on the salt, it’s there for a reason! Use dukkuh on top of roasted veggies, salads, or hummus, or simply dip fresh torn bread into avocado oil, then into dukkuh as a nutty snack. 

1 cup nuts (this is up to you but I use ¼ cup each of cashews, pine nuts, almonds and hazelnuts, walnuts)

1 tbsp Coriander seeds

1 tbsp cumin seeds

1 tsp fennel seeds

2 tbsp sesame seeds

1 tsp sea salt flakes

½ tsp cracked pepper



Place the nuts on an oven tray and roast in a moderate oven for 10-15 minutes, being careful not to brown them.

Meanwhile in a dry pan toast the coriander, cumin, fennel and sesame seeds until they begin to pop.

Take these off the heat and allow to cool along with the roasted nuts.

Combine everything in a food processor or mortar and pestle and process or pound until desired consistency.

Keep in the fridge to preserve the freshness.

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