Homemade Roasted Nut & Seed Dukkah

This fragrant nut, seed and spice mix is a delicious way to add flavour and texture to a meal.

You can use it as crust for fish or halloumi and then fry; sprinkle over your favourite soup or egg dish; use to coat avocado wedges for a tasty snack or use to garnish any salad or Buddha bowl.

I love this best with pistachio and hazelnuts, but you could also use almonds and cashews if that’s what you have on hand.

Step-by-step

1. Prepare all the ingredients. You may want to use peeled hazelnuts instead of unpeeled as the skin tends to leave a slightly bitter aftertaste.

   

2. Add the nuts to a dry heavy skillet over medium heat and stir until fragrant, around 2-3 minutes. Remove from the pan and allow to cool completely.

3. Add the sesame seeds and whole spices and heat, stirring, until fragrant and the sesame seeds have started to brown, around 2 mins. Remove from the pan and allow to cool completely.

   

4. Add the nuts, seeds and spices to a food processor and pulse a few times until the nuts have broken down and the mixture resembles coarse sand.

   

5. Store in an airtight container in the pantry for up to a month.

   Use in salads as a sprinkle or as a crust before frying any meat, fish or halloumi.

   

Recipe

Homemade Roasted Nut & Seed Dukkah

★★★★☆4.4 (10 ratings)

This fragrant nut, seed and spice mix is a delicious way to add flavor and texture to any meal without extra ...

Hands on

10m

Overall

10m

Servings

20

0.7 g

Net carbs

0.9 g

Protein

2.5 g

Fat

29

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings40 servings60 servings80 servings

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Ingredients makes about ³/₄ cup

• ¹/₄ cup hazelnuts (34 g/ 1.2 oz)
• ¹/₄ cup pistachio nuts (31 g/ 1.1 oz)
• 2 ¹/₂ tbsp sesame seeds (23 g/ 0.8 oz)
• 2 tbsp cumin seeds (12 g/ 0.4 oz)
• 1 tbsp coriander seeds (5 g/ 0.2 oz)
• 1 tsp sea salt

Instructions

1. Prepare all the ingredients. You may want to use peeled hazelnuts instead of unpeeled as the skin tends to leave a slightly bitter aftertaste.

2. Add the nuts to a dry heavy skillet over medium heat and stir until fragrant, around 2-3 minutes. Remove from the pan and allow to cool completely.

3. Add the sesame seeds and whole spices and heat, stirring, until fragrant and the sesame seeds have started to brown, around 2 mins. Remove from the pan and allow to cool completely.

4. Add the nuts, seeds and spices to a food processor and pulse a few times until the nuts have broken down and the mixture resembles coarse sand.

5. Store in an airtight container in the pantry for up to a month.

   Use in salads as a sprinkle or as a crust before frying any meat, fish or halloumi.

Nutrition per serving, 1 tbsp/ 6 g

Carbs 10%Protein 13%Fat 77% of calories

Net carbs

0.7 g

Total carbs

1.4 g

Fiber

0.6 g

Sugars

0.2 g

Protein

0.9 g

Fat

2.5 g

Saturated fat

0.3 g

Calories

29 kcal

Sodium

118 mg · 5.11% RDA

Magnesium

12 mg · 2.9% RDA

Potassium

46 mg · 2.32% EMR

Nutrition by ingredient

Per 1 tbsp/ 6 g	Net carbs	Protein	Fat	kcal
Hazelnuts, nuts, unblanched	0.1 g	0.3 g	1 g	11
Nuts, pistachio nuts, raw	0.3 g	0.3 g	0.7 g	9
Sesame seeds	0.1 g	0.2 g	0.6 g	6
Spices, cumin seed	0.2 g	0.1 g	0.1 g	2
Spices, coriander seed	0 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Total	0.7 g	0.9 g	2.5 g	29

Serving size 1 tbsp/ 6 g

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian
• Vegan