This home-made Dukkah Recipe is packed full of the taste of toasted nuts, seeds and spices. Use it to add flavour to soups, dips, salads and sandwiches.
- 50 g walnut halves or pieces
- 50 g almonds
- 50 g hazelnuts
- 2 tablespoons coriander seeds
- 2 tablespoons fennel seeds
- 3 tablespoons sesame seeds
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 2 teaspoons ground cumin
- 1 teaspoon salt (optional)
- Put the walnuts, almonds and hazelnuts in a large frying pan. Heat gently for around five minutes, stirring regularly, until the nuts are starting to go brown.
- Add the coriander seeds, fennel seeds and sesame seeds to the pan and continue to heat gently until the seeds are also starting to brown.
- Remove the mixture of toasted nuts and seeds from the pan and roughly chop using a food processor. Do not over-process as you want a rough mixture rather than a fine powder. Put the processed mixture into a large bowl.
- Using the same frying pan, heat the pumpkin seeds and sunflower seeds for three minutes until they are lightly toasted. They will begin to go shiny and “pop” when they are done.
- Add the toasted pumpkin and sunflower seeds to the bowl. Add the cumin. Add salt if you wish to do so. I generally add it to my dukkah but, if you are trying to be ultra-healthy, you can leave it out. Mix to combine.
You need to watch the nuts and seeds while they are toasting to make sure that they don’t burn. Stirring regularly helps prevent this too.
Dukkah will keep for two weeks in an airtight container. It also freezes well.
Keywords: dukkah, spice, nuts