Hazelnut Dukkah Oil

Cook Time 2

Servings cup

½ cup olive oil
3 tbsp chopped hazelnuts (or sub chopped almonds)
1 tsp raw sesame seeds (optional)
1 tsp whole cumin seeds*
1 tsp whole fennel seeds*
1 tsp whole coriander seeds*
½ tsp red pepper flakes (optional)
2 cloves garlic, roughly chopped
½ tsp salt
*Mix it up and use any combination of whole spices (1 tablespoon total). You could use 2 tsp fennel and 1 tsp cumin and skip the coriander all together. Or you could try using thyme or oregano for a more herby flavor. Up to you!

In a small skillet or saucepan, heat the olive oil over medium heat. Add the hazelnuts and let them toast until just starting to turn a light golden color, about 1 to 2 minutes depending on how small you chopped them and how hot your oil is.
Remove from heat and stir in the seeds, spices and garlic.
Transfer to a small jar or bowl and stir in the salt. Let cool, then cover and store on your countertop. It will get more flavorful as it sits!
Make sure to give it a good stir before using (the salt sinks to the bottom). Drizzle it over roasted veggies, chicken, avocado toast, yogurt...options are endless!

Tips and Tricks for Perfect Hazelnut Dukkah Oil

Once the hazelnuts start to sizzle, they will toast quickly and start to turn light golden brown. Once this happens, turn off the heat and throw everything else in there. Everything will continue to toast in the hot oil.
Measure everything out before you start and have it ready to go. Otherwise, you might burn the nuts or spices while you’re measuring.
Keep this on your counter, not the fridge. It keeps for a long time, though I doubt it will last…