This delicious homemade Dukkah appetizer is a real crowd-pleaser. Ground nuts, seeds and spices make a really interesting “dip” served with bread and olive oil. Great texture and flavours. Your guests will rave.
My sister Kathy introduced me to Dukkah many years ago and I got hooked. Dukkah originated in Egypt and is now enjoyed world wide. There are many versions out there, but they all seem to include coriander seeds and cumin spices in addition to the coarsely ground nuts and seeds.
I adapted this version from makebread, an Australian business specializing in hands-on bread-making classes. ‘Adapted’ with respect to Dukkah means selecting the nuts you prefer (I used a mix of macadamia and hazelnuts) and selecting the type and amount of spices to add – all to taste of course.
Dukkah is often served as an appetizer along with cut up crusty bread and a good quality olive oil. Just dip the bread in the olive oil, then in the Dukkah. The oil enables the Dukkah to adhere to the bread. Brilliant. And addictive!
- Use any combination of nuts – macadamia, hazelnuts, pine nuts, almonds, pistachios. I’ve even seen a recipe with peanuts.
- Other spices can be used such as fennel seeds, thyme, mint, chili flakes.
- Instead of a dip, try sprinkling Dukkah on roasted vegetables, eggs, fish, chicken, salads or humus.
- Dukkah makes a lovely gift.
- Don’t over process the nuts or they will turn to paste.
- Only serve what you think you’ll need. A lot of dipping eventually makes the Dukkah oily. You can add more Dukkah as you need it.
- Buy Dukkah at a specialty store.
Other appetizers you might like: