Hazelnut-Nigella Dukkah

Name: Hazelnut-Nigella Dukkah
Yield: Makes about ½ cup
Ingredients: 1 teaspoon, fennel seeds, toasted; 1 teaspoons, coriander seeds, toasted; 1½ tablespoons raw, sunflower seeds, toasted; 1 tablespoon, sesame seeds, toasted; 1½ teaspoons, nigella seeds; 3 tablespoons, hazelnuts, toasted, skinned, and chopped fine; 1½ teaspoons, paprika; ½ teaspoon, flake sea salt, such as Maldon

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A cookbook recipe exclusively for All-Access members from Spiced

SERVESMakes about ½ cup

TIME30 minutes

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

This dukkah is a bit warmer from the hazelnuts and more intense from the nigella seeds than the sweeter pistachio dukkah. Use it when you want more aggressive flavor.

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