Hazelnut Dukkah

Image via Flickr user Sheri Wetherell

Hazelnut Dukkah

2 TBSP sunflower seeds
1/2 cup hazelnuts (or your favourite nut)
2 TBSP almonds
2 TBSP C&C Dukkah Spice Blend
Salt to taste

Gently roast the hazelnuts, almonds and sunflower seeds in a pan for 2 minutes until they begin to toast. Add C&C Dukkah Spice Blend and cook one minute more until spices are fragrant.

Remove from pan and add to spice grinder or mortar and pestle. Grind until coarse. Store in an airtight container in the fridge for up to two weeks. Use it to intensify soups, dips and salads or dip bread with olive oil or tomato slices into the mix for a high protein snack.

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