Dukkah is a spice, nut and seeds blend - whole seeds and spices are toasted and nuts are roasted, then roughly ground. This can be done with a mortar and pestle, a food processor or if you have neither place in a zip lock back and get a rolling pin or something similar and give it a good roll and bash.

  • 1/4 cup roasted hazelnuts or almonds
  • 1 Tbsp sesame seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • Pinch of salt and pepper
  1. Heat oven to 180 degrees celsius (fan force)
  2. Roast nuts for approximately 10 minutes.
  3. While the nuts are roasting, in a medium pan toast sesame seeds, cumin seeds and coriander seeds over a low heat until fragrant.
  4. Add to a mortar and pestle or food processor with the hazelnuts, salt and pepper and roughly grind.
  • You can use any hard nut, pistachios and almonds are delicious.
  • If using a food processor to grind the nuts and seeds, be sure to use the pulse setting as the texture of dukkah is meant to be rough rather than a fine dust.
  • Dukkah can last up to 2 weeks in an airtight container.
  • Sprinkle over roasted vegetables.
  • Add to lentil or grain salads for some added texture and a flavour hit, with minimal effort.
  • Elevate your avocado on toast by sprinkling a little on top.