Easy Peasy Dukkah Dip For Bread

1. 1

   Preheat oven to 180u00b0C

2. 2

   Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.

3. 3

   Place the toasted hazelnuts in the food processor and process until coarsely chopped. Transfer to a large bowl.

4. 4

   Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.

5. 5

   Place coriander, fennel and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a spice grinder (or morta and pestle) and grind. Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.

6. 6

   Serve the dukkah with some extra virgin olive oil, balsamic vinegar and crusty bread.

* Per serving · 4 servings · Values may vary.