Dried mint and hazelnut dukkah with olive oil and crispbreads
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- Hannah Lewry
- 4
- Dairy free Fat conscious
- 10 minutes
- 15 minutes
Ingredients
- 100 g hazelnuts
- 4 small fresh mint sprigs
- 4 T sesame seeds
- 1/4 cup coriander seeds
- 2 T cumin seeds
- 1/2 t aniseed
- 1 t whole peppercorns
- 1/2 t sea salt
- Crispbreads, for serving
- Olive oil, for serving
Cooking Instructions
Preheat the oven to 180°C.
Place the hazelnuts on a baking tray and roast for 5 minutes or until golden, shuffling them every now and then so they roast evenly. Remove from the oven and allow to cool.
Turn off the oven and bake the mint leaves on a baking tray (leaving the oven door open) for a few minutes until they are dry and crisp.
Meanwhile, place a pan over a medium to low heat and gently toast the sesame seeds and each of the spices individually until they are fragrant. When the spices, nuts and seeds have cooled, place them in a blender, add the dried mint, peppercorns and sea salt. Pulse briefly for a few seconds (alternatively crush using a pestle and mortar).
Serve with the crispbreads and olive oil.
Cook's note: I like to keep dukkah in an airtight container in the cupboard, where it can last for up to two weeks. When I have people over for drinks or dinner, it’s always on the table with a bowl of good olive oil and fresh ciabatta or home-made crispbreads for dipping.
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