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dish of dukkah, bread and dish of oil
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5 from 1 vote

Dukkah Recipe

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. 
Cook Time8 mins
Total Time20 mins
Course: Appetizer
Cuisine: Middle Eastern, Vegetarian
Servings (change as needed): 10 -12 servings (1 cup total)
Author: Cheryl

Ingredients

  • 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 teaspoon good quality sea salt
  • 1 teaspoon ground pepper

Instructions

  • 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.

Notes

  1. Other serving options: sprinkle Dukkah on salads, fish, eggs, humus, roasted vegetables.
 
Nutrition values are estimates.
Calories: 118kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 236mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg