With its origins in Egypt, dukkah is a versatile spice blend, that can be made in advance, and when stored in an airtight container, can be kept for about a month. Tastes amazing sprinkled on Avocado & Toast

  • LEVEL: Easy
  • Prep: 5 Mins
  • Cook: 20 Mins
  • SERVES: 100g Jar
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

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80g hazelnuts (skin on)
80g (1/2 cup) sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
½ tsp. nigella seeds
1 tsp. sweet paprika
2 tsp. freshly ground black pepper
1 tsp. flaked sea salt


1. Preheat the oven to 180°c / Gas Mark 4.

2. Spread the hazelnuts in a baking tray and cook in the oven for 15 minutes (or until toasted). Rub the hazelnuts with a clean tea towel to remove and discard some of the skins.

3. Place the hazelnuts in either (a) a pestle & mortar; or (b) a food processor, until coarsely chopped and then transfer to a large bowl.

4. Heat a medium sized frying pan over a medium heat – leaving for 5 minutes to heat up. Add the cumin and coriander seeds and dry-roast for 1 minute, or until the seeds start to pop. Then place these seeds in a pestle & mortar, lightly crush and then transfer to the large bowl (with the hazelnuts).

5. Cook the sesame and nigella in the heated pan for 1-2 minutes, until golden. Then add to the same the large bowl.