Hazelnut flour dukkah

A versatile dip and marinade

Dukkah (pronounced DOO-kuh) is a traditional Egyptian spice blend. This version features hazelnut flour, which is rich in magnesium, copper, and fiber. "It has become a staple in my fridge because it's great for dipping bread and veggies or as a marinade or dressing for fish and meat," says chefLauren Gerrie.

1¾ cups organic hazelnut flour
1 tablespoon caraway seeds
1 tablespoon coriander seeds
3 tablespoons hemp seeds
½ cup sunflower seeds
1 tablespoon fennel seeds
1 tablespoon green peppercorn
1 tablespoon pink peppercorn
¼ cup pepitas
1 tablespoon Maldon salt
1 teaspoon fresh cracked pepper
1 cup extra virgin olive oil
½ cup hazelnut oil

1. Combine hazelnut flour, all seeds, and all nuts into a medium-large skillet and toast on medium-low for about 3 to 4 minutes until it is nutty and fragrant. This brings out all of their natural oils and deepens the flavors. Allow to cool slightly.

2. In a food processor, combine toasted mixture with salt and pepper and pulse a few times to break up spices, seeds, and nuts. Add oils and pulse a few more times.

Also in this series: Rye and Sweet Potato Gnocchi, Coconut Crumble, Lime and Almond Tortillas, Buckwheat Waffles

Photography by Julia Gartland