Hazelnut Dukkah Yogurt Dip Recipes

Steps:

• Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
• Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

Steps:

• Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
• Shake gently until they turn a shade darker and give out a nutty smell.
• Tip them into a bowl.
• Repeat this process with the coriander and cumin seeds.
• Allow them cool and crisp up for a few minutes.
• Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
• Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
• Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
• Store in an airtight container until needed.

Steps:

• Grind together in a mortar or food processor and then eat with bread dipped in olive oil!

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
• Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.

Steps:

• Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
• Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

Steps:

• Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
• Toast the spice seeds and sesame seeds separately in the same way.
• Cool and combine with the remaining ingredients in a food processor.
• Grind the mixture until it resembles small breadcrumbs.
• The mixture should be very dry and crumbly, not a paste.
• Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

Steps:

• Preheat oven to 200c (or 390 degrees F?) -- oven is only for the pistachios and macadamia nuts.
• Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
• Quickly pan fry (dry pan) sesames, stir and then remove.
• Add coriander and cumin together and dry roast until fragrant.
• Roast macadamia nuts and pistachios in oven until golden brown, 200c (or 390 degrees F?) for about 5 minutes (let everything cool before processing or it will turn into paste).
• Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
• Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
• When nuts are cooled, place in the food processor and process until fine.
• Combine spices and nuts with sea salt and pepper to taste.
• Store in an airtight container preferably in the the fridge.