Dukkah is a fragrant, nutty blend that brings a burst of flavor to any dish in just 10 minutes. This Egyptian-inspired mix combines toasted nuts, seeds, and spices for a crunchy, aromatic texture that’s both versatile and irresistible. Whether sprinkled over avocado toast, roasted veggies, or dipped with olive oil and bread, it adds a delightful depth to every bite.
With its warm, earthy notes and satisfying crunch, Dukkah is a pantry staple that elevates simple meals effortlessly. The 6-minute prep and 4-minute cook time make it a quick yet impressive addition to your culinary toolkit. Its rich, toasty flavors and easy preparation ensure it’s a recipe you’ll return to again and again.
Ingredients for Dukkah
- ½ cup raw hazelnuts (can substitute with almonds or walnuts)
- ¼ cup raw shelled pistachios (optional, can omit or replace with sunflower seeds)
- ¼ cup sesame seeds (white or black sesame seeds work)
- ¼ teaspoon fennel seeds (adds a subtle licorice flavor)
- ¾ teaspoon ground coriander (use freshly ground for best flavor)
- ¾ teaspoon ground cumin (toasted cumin seeds can be ground for extra depth)
- ½ teaspoon sea salt (adjust to taste)
Step-by-Step Instructions
- Toast the nuts: In a small skillet over medium heat, toast the hazelnuts and pistachios for about 2 minutes, or until fragrant. Stir frequently to prevent burning.
- Add seeds: Add the sesame seeds and fennel seeds to the skillet. Toast for about 1 minute more, stirring often, until the sesame seeds turn golden.
- Process the mixture: Transfer the toasted nuts and seeds to a food processor. Add the coriander, cumin, and ¼ teaspoon of the salt. Pulse until the mixture is well chopped but still slightly coarse.
- Season to taste: Taste the dukkah and add the remaining ¼ teaspoon of salt if desired. Pulse briefly to combine.
- Serve or store: Use immediately as a dip for bread with olive oil, or store in an airtight container for up to 2 weeks.
Creative Ways to Use Dukkah
Dukkah is a versatile topping that can elevate so many dishes! Sprinkle it over roasted vegetables like carrots or sweet potatoes for a crunchy, nutty finish. It’s also fantastic on avocado toast, hummus, or even a simple bowl of olive oil for dipping crusty bread. For a protein boost, try coating chicken or fish with dukkah before baking or pan-searing.
How to Store Your Dukkah
Store your dukkah in an airtight container at room temperature for up to 2 weeks. For longer freshness, keep it in the fridge for up to a month. If you notice the nuts losing their crunch, simply toast the mixture lightly in a dry skillet to revive it.
Quick Recipe Variations
Feel free to customize your dukkah to suit your taste! Swap hazelnuts for almonds or walnuts, or add a pinch of chili flakes for a spicy kick. If you’re not a fan of fennel seeds, try using caraway seeds or omit them entirely. Experiment with different spice blends to make it uniquely yours.
Time-Saving Tips for Busy Cooks
If you’re short on time, use pre-toasted nuts and seeds to skip the toasting step. Alternatively, make a double batch and store the extra for future use—it’s a great way to have a flavorful topping ready to go for quick meals.
Essential Equipment for Perfect Dukkah
A small skillet and a food processor are all you need for this recipe. If you don’t have a food processor, a mortar and pestle will work, though it may take a bit more effort. Just pulse or grind until the mixture is coarsely chopped—avoid over-processing to maintain that delightful texture.
Dukkah
Ingredients
- ½ cup raw hazelnuts
- ¼ cup raw shelled pistachios
- ¼ cup sesame seeds
- ¼ teaspoon fennel seeds
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- ½ teaspoon sea salt
Instructions
- In a small skillet over medium heat, toast the hazelnuts and pistachios for about 2 minutes, or until fragrant.
- Add the sesame seeds and fennel seeds and toast about 1 minute more, stirring often to prevent burning.
- Transfer the nuts and seeds to a food processor and add the coriander, cumin, and ¼ teaspoon of the salt. Pulse until well chopped.
- Season to taste with more salt, if desired.
- See the blog post above for serving suggestions.