HAZELNUT DUKKAH

  • HAZELNUT DUKKAH

HAZELNUT DUKKAH

Description

(makes 85g)


If at all possible buy New Zealand hazelnuts as they will be so much fresher than imported. This recipe works well with Labane Balls with Roasted Balsamic Strawberries and Prosciutto

INGREDIENTS

50g (1/2 cup) hazelnuts (toasted and skinned)
30g (4 tbsp) sesame seeds {toasted}
1/4 tsp garam masala
1/2 tsp coriander seeds (toasted and crushed)

1/2 tsp cumin seeds (toasted and crushed)
1/8 tsp ground ginger
10 shakes of celery salt
1 pinch cinnamon


METHOD

  • Into the bowl of a food processor fitted with a metal blade, place hazelnuts and process to a fine but uneven texture.
  • Transfer to a small bowl and add sesame seeds, garam masala, coriander, cumin, ginger, celery salt and cinnamon. Mix well.
  • Place in an airtight container in the pantry for up to three weeks.