Dukkah hazelnut butter
by GBC Kitchen
Item 1 of 1
Ingredients
Metric
Imperial
Dukkah hazelnut butter
- 300g of blanched hazelnuts
- 70g of sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- sea salt
- freshly ground black pepper
Dukkah topping
- 4 tbsp of blanched hazelnuts, chopped
- 1 tbsp of sesame seeds, toasted
- 1 pinch of coriander seeds, toasted
- 1 pinch of cumin seeds, toasted
- 1 pinch of sea salt
- freshly ground black pepper
SAVE RECIPE
Equipment
- High-power blender
Method
1
Preheat the oven to 180°C/gas mark 4
2
To make the butter, begin by placing the nuts on a tray and toasting in the oven for 7 minutes, until slightly golden
3
Next toast the sesame seeds in a hot dry pan until golden. Transfer them to a high-power blender, then add the coriander and cumin seeds to the pan and gently toast until fragrant
4
Pour the spices into the blender along with the toasted nuts
5
Blend on a low speed for about 5 minutes until it starts to resemble a nut butter consistency. Keep an eye on your blender, you may need to switch off in intervals to give the motor a break if the machine gets too hot
6
Meanwhile, make the dukkah topping by mixing all the ingredients together
7
Once the butter is blended to a smooth paste, season with salt and pepper
8
You can either store the dukkah separately in an airtight container and sprinkle on top of the butter when serving, or stir it through the butter for a crunchy texture
First published in 2017
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