We just made some dukkah by blitzing a mixture of baked nuts/seeds: almonds, pistachio, fennel, coriander, sesame, caraway, cumin (and raw chia at the very end).
It smelled and tasted amazing, but it seemed very wet; not dry and powdery like dukkah at all. We thought we could fix that by spreading it on a tray and baking gently (70degC) to remove the moisture. However, after 20 minutes, it seems no drier, so we're thinking its oily (like a nut butter).
Any advice on how to have avoided this is in the first place? Any way to correct this now, after having made it?