Name: Hazelnut-Nigella Dukkah
Total time: 30 min
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

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.

Before You Begin

You can find nigella seeds at spice shops and specialty markets.

Instructions

Process fennel seeds and coriander seeds in spice grinder until finely ground, about 30 seconds. Add sunflower seeds, sesame seeds, and nigella seeds and pulse until coarsely ground, about 4 pulses; transfer to small bowl. Stir in hazelnuts, paprika, and salt. (Dukkah can be refrigerated for up to 3 months.)