Homemade Dukkah Recipe
This ancient Egyptian condiment brings warmth, crunch, and incredible depth to everything it touches. Toast nuts and seeds with aromatic spices, pulse to perfection, and suddenly your morning eggs, avocado toast, and grain bowls become restaurant-worthy. Fresher and far cheaper than store-bought.
Print
Pin
Ingredients
- 1/3 cup toasted hazelnuts or almonds
- 1/4 cup toasted pistachios, (optional)
- 2 tablespoons sesame seeds
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds, (optional)
- 1/4 teaspoon sea salt
Instructions
- Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant and lightly golden. Transfer to a plate to cool.
- Toast the sesame seeds and spices in the same skillet until fragrant, about 2 to 3 minutes. Transfer to the plate with nuts.
- Allow everything to cool completely, about 5 minutes.
- Add the cooled nuts, seeds, and salt to a food processor. Pulse 8 to 10 times until coarsely ground with visible texture. Some prefer it chunky, others finer, but not a powder.
- Dukkah tastes best within the first week, but it can be stored in an airtight container for up to 2 weeks, or in the freezer up to 2 months.
Notes
For a nut-free version: Use only seeds (increase sesame seeds to 1/3 cup and add sunflower or pumpkin seeds).
Optional Add-Ins: For variety, consider adding black pepper, dried mint, or smoked paprika for extra character. Toasted coconut flakes add a unique twist and texture.
Caveat: If using flaxseeds, stir them in after toasting the other ingredients. Do not heat flaxseeds, as high temperatures damage their omega-3 fatty acids.