Vegan | Low-FODMAP | Gluten-Free | OMS-Friendly
- 12oz (340g) sesame seeds
- 5oz (140g)coriander seeds
- 4oz (110g) hazelnuts, chopped and lightly roasted (low-FODMAP can tolerate 15g of hazelnuts in one serve)
- Sea salt and freshly-ground coarse black pepper to taste
- Toast the sesame seeds under the grill on baking paper or a tray until slightly golden. Set aside.
- Spread the coriander seeds on a baking tray and toast until the flavour and aroma are released – usually 2-3 minutes. In a spice grinder (or mortar and pestle), crush until fine.
- Chop and lightly roast the hazelnuts on a baking tray. Blend lightly.
- Add sesame seeds and coriander seeds to blender and whiz for a second. Any more and it will go oily.
- Add sea salt and pepper to taste.
You can serve however tickles your fancy, but traditionally, dukkah is served as a snack with pita bread (not low-FODMAP or gluten-free) and olive oil.
- Pour some olive oil into a small bowl or onto a flat place. In another dish, pour some dukkah.
- Dip some pita bread into the oil, then dunk in the dukkah.
Keeps well in the fridge in an airtight container for a long time.