Dukkah, meaning “to pound” in Arabic, is a delicious nut and seed blend originating from the Middle East. Blends vary according to region and are typically enjoyed with bread dipped in olive oil. Our savoury dukkah recipe is a delicious blend of heart-healthy walnuts and almonds, served with our spicy hot gazpacho.
Change it up
Dukkah can be made using a variety of nuts and spices—no need to limit your imagination! It’s delicious sprinkled over hummus, yogurt, and roasted vegetables.
Heart-healthy walnuts
Walnuts are especially high in heart-healthy omega-3 fatty acids. One serving is approximately a small handful of nuts or 2 Tbsp (30 mL) of nut butter.
Nut and Seed Dukkah
Ingredients
- 1/2 cup (125 mL) walnut halves
- 1/3 cup (80 mL) raw almonds
- 2 Tbsp (30 mL) sesame seeds
- 2 Tbsp (30 mL) coriander seeds
- 1 Tbsp (15 mL) cumin seeds
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) sea salt
- 1/8 tsp (0.5 mL) freshly ground black pepper
Nutrition
Per serving:
- calories44
- protein3 g
- fat4 g
- sat. fat0 g
- total carbohydrates2 g
- sugar0 g
- fibre1 g
- sodium75 mg
Directions
01
In medium-sized saucepan, combine walnuts and almonds. Toast in dry pan over medium heat, stirring often, until nuts begin to smell fragrant and are slightly golden, about 3 minutes. Transfer to a bowl. Add sesame seeds to hot pan and stir over medium heat for 1 minute, or until lightly toasted and fragrant. Add to nuts. Add coriander and cumin seeds to hot pan and stir over medium heat until seeds begin to pop, about 1 minute. Add to nuts and seeds along with thyme, salt, and pepper. Stir to blend and set aside until fully cooled.
02
Transfer cooled mixture to a spice grinder and pulse until coarsely ground. Store in an air-tight container in the refrigerator for up to 1 month.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
