Hazelnut Dukkah With Fennel Seeds and Mint or Thyme

Some versions of dukkah, like this one, are herbal as well as spicy.

Ingredients

• ½ cup toasted skinned hazelnuts or almonds, finely chopped or crushed (place them in a plastic bag or pastry bag and roll over them or pound them gently with a rolling pin)
• ¼ cup lightly toasted sesame seeds
• 1 tablespoon cumin seeds
• 2 teaspoons fennel seeds
• 1 tablespoon dried mint or thyme
• 2 teaspoons ground sumac
• ½ to ¾ teaspoon kosher salt or coarse sea salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• 1 to 2 teaspoons nigella seeds (optional)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    310 calories; 27 grams fat; 2 grams saturated fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 8 grams protein; 303 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 cup

Preparation

1. Lightly toast the sesame seeds in a dry skillet over medium heat. Remove from the heat and add to the bowl with the hazelnuts or almonds. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the remaining ingredients and mix together.

10 minutes