25 minutes


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


Preheat the oven to 180°C/gas mark 4
To make the butter, begin by placing the nuts on a tray and toasting in the oven for 7 minutes, until slightly golden
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
Pour the spices into the blender along with the toasted nuts
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
Meanwhile, make the dukkah topping by mixing all the ingredients together
Once the butter is blended to a smooth paste, season with salt and pepper
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