Ingredients
1/2 c. hazelnuts
6 tbsp. coriander seeds
3 tbsp. whole cumin seeds
1/4 c. sesame seeds
1 tbsp. dried thyme
1/2 c. salted roasted pistachios
1/4 tsp. cayenne pepper
salt
Freshly ground pepper
Preparation
Step 1Preheat the oven to 350 degrees F. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.Step 2In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes. Transfer the sesame seeds to the plate to cool. Add the coriander, cumin, sesame seeds, and thyme to the food processor along with the pistachios, cayenne, and 1 teaspoon each of salt and pepper, and pulse until finely ground. Transfer the dukka to a bowl. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
