In the Keto Kitchen: Roasted Hazelnut Dukkah

Dukkah was something I discovered on a trip to Morocco years ago. It can me made with any blend of nuts or spices. This is one of my favorites using roasted hazelnuts. Hazelnuts are very Keto-friendly.

Dukkah is delicious over grilled chicken, roasted asparagus, sprinkled on Avocados, or simply with olive oil and grilled naan.

Endless opportunities here, folks.

Ingredients

1 tbsp toasted whole cumin seeds

1/2 tbsp toasted whole fennel seeds

1/2 tbsp toasted white sesame seeds

1 cup toasted whole hazelnuts

1/2 tsp salt

1/4 tsp red pepper flakes

 

Instructions

Toast Cumin seeds, Fennel seeds, and Sesame Seeds in a pan until fragrant. Remove and set aside. Toast Hazelnuts in pan until golden brown. Remove and Set aside.

Take the toasted seeds and grind into a small pieces in a mortar and pestle. Take the toasted hazelnuts and place in a small food processor. Chop into small pieces.

Combine the seeds and chopped hazelnuts in a bowl with the salt and red pepper flakes.

Dukkah is delicious over grilled chicken, roasted asparagus, sprinkled on Avocados, or simply with olive oil and grilled naan.