Dukkah is completely addictive and so incredibly flavorful.
It's a Middle Eastern spice mix that has a nice, smoky, nutty and slightly salty flavor with a delicious crunchy texture.
It's easy to make at home and is an great low-sodium seasoning for all kinds of dishes. I literally go through jars of this stuff, I love it that much.
There are a lot of versions of this spicy nut mix—some are spicier, others sweeter. Just about every mixture variation includes nuts (most often hazelnuts, but others can be used alone or in combination), sesame seeds, coriander and cumin.
It's fun to create combinations with different types of sprouted nuts and seeds. I love adding more sesame seeds, depending on my taste preference for the week.
In the Middle East, dukkah is usually eaten with flatbread, but it can be eaten with veggies, on its own or sprinkled on pasta. See below for more ideas.
If you give this recipe a try, let me know in the comments below! x
Yield: About 1 1/4 cups
1/2 cup sprouted walnuts (or hazelnuts), unsalted
1/4 cup sesame seeds
2 tablespoons coriander seeds (or sub with 1 tablespoon ground coriander)
1 tablespoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon sea salt
1 teaspoon ground sumac (optional)
1/4 tsp each ground cinnamon (optional)
Heat a skillet over medium heat and toast walnuts (or hazelnuts) until golden brown. Remove from heat.
Once cool, add to food processor and pulse into a fine meal.
To the still warm skillet, add sesame seeds and toast until they turn light brown and become fragrant. Remove and add to food processor.
Add the coriander seeds to the already heated skillet until some of the seeds begin to pop and become fragrant.
Remove from heat and smash with a pestle or wooden spoon.
Add the smashed coriander seeds to food processor along with ground cumin, sea salt, black pepper, ground sumac (optional) and cinnamon (optional). Pulse to combine.
Set aside and cool. Store leftovers in an airtight glass container at room temperature for up to 2 weeks.
Additional fun ways to eat dukkah ~
~ Fold into your favorite hummus or dip. ~ Toss your favorite veggies (or protein) in it with some oil and roast/bake until crispy. - Stir it into your grains. ~ Sprinkle it on bread and bake - or use it as a dip with olive oil.
If you give this a try, let me know in the comments below! And let me know your favorite ways to use dukkah :)