Ground nuts, seeds and spices make an incredible appetizer “dip” served with bread and olive oil. Your guests will rave about this delicious Dukkah recipe. Only 20 minutes to make.
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. Regardless, Dukkah has great texture and flavors.
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.
How To Use this Dukkah Recipe
- 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!
- Instead of a dip, try using it as a topping. Sprinke the Dukkah on roasted vegetables, eggs, fish, chicken, salads or humus.
- Dukkah also makes a lovely gift.
Tailor To Your Taste
- 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.
- 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.
- Make a 5 minute “bagel seed Dukkah” version by combining 2 tablespoons each toasted sesame and poppy seeds; 1 tablespoon each granulated or minced dried garlic, and dried minced onion; and 1 teaspoon or more kosher salt. Adapted from Two Peas & Their Pod.
- 1 cup shelled nuts (any combination of macadamia, hazelnuts, pine nuts, almonds, pistachios)
- 1/3 cup toasted sesame seeds
- 1-2 tablespoons coriander seeds
- 1-2 tablespoons ground cumin
- 1 tsp good quality sea salt
- 1 tsp ground pepper
- TOAST THE NUTS: Heat the oven or toaster oven to 350F. Lay out nuts on a pan in one layer. Roast nuts for about 7-9 minutes until lightly browned and fragrant. Let cool. If you used hazelnuts with skins, remove skins by rubbing nuts together between your two hands.
- PROCESS NUTS: Place nuts in food processor and pulse until coarsely ground. Don't over-process the nuts or they will turn to paste.
- FINISH THE DUKKAH: Add sesame seeds and spices. Pulse very briefly 2-3 times just to combine.
- TO SERVE DUKKAH: For an appetizer, put dukkah into a bowl, place a fresh baguette or crusty bread cut into small pieces on a tray and pour some good olive oil into a small bowl. Guests will take a piece of bread, dip the end into the oil and then dip it into the Dukkah. Note 1.
- Other serving options: sprinkle Dukkah on salads, fish, eggs, humus, roasted vegetables.
If you make the Dukkah recipe, feel free to rate it in the recipe (under “rate this recipe”) and leave a comment below if you like.
Other appetizers you might like: