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Nutrition Facts
Serving Size 27 g
(Approx. 8 Servings)
Amount Per Serving
Calories 160 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 190 mg 8%
Total Carbohydrate 6 g 2%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 4 g
Vitamin A 0% Iron 10%
Vitamin C 2% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Dukkah Spice
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

1 cup(s) hazelnuts
2 Tbsp toasted sesame seeds
1 1/2 Tbsp coriander
2 Tbsp cumin
1 Tbsp Adams Reserve Za'Atar Seasoning
1/2 Tsp kosher salt, plus more as needed to taste
1 Tsp cracked black pepper
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Preheat oven to 375°F.
Place hazelnuts onto a sheet pan lined with parchment paper. Roast for 8 to 12 minutes or until nuts are slightly browned and smell fragrant.
Allow nuts to cool before rubbing any loose skin or shells off of hazelnuts.
In a food processor, combine hazelnuts, sesame seeds, coriander, cumin, Za'atar, and salt and pepper. Pulse to combine until consistency is that of panko breadcrumbs.
Store spice mixture in an airtight container. Use on everything from avocado toast, to fish or mix into olive oil as a dip.
Chef's Note: You can also add dried chilies to blend for spice. I like to use dried Arbol chilies.


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