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Authentic Homemade Dukkah

Authentic Homemade Dukkah Recipe

This Authentic homemade Dukkah recipe is the perfect to flavour up your roasted vegetables, tray bakes or as a seasoning for salmon and chicken.

What is homemade Dukkah made from?

My homemade dukkah is made from blanched whole hazelnuts, sesame and sunflower seeds, cumin, coriander seeds, paprika, salt and black pepper.

It’s best to use blanched hazelnuts to save you the trouble of having to remove the skin.

Why you should make your own Dukkah

I love to make my own dukkah because it’s really easy and you can be assured it doesn’t contain any unnecessary binders or fillers. Just spices, nuts and seeds.

Making your own Authentic Homemade Dukkah also makes it customisable. If you don’t like a spice, leave it out. Dukkah often contains fennel seeds, and i’m not the world’s greatest fan, so I don’t put them in mine but I love paprika so I added some in. I’ve added an optional ingredient for fennel seeds if you love them!

This dukkah is made in a traditional way by roasting the nuts and seeds first and pan toasting the spices. This releases the flavour and makes the BEST tasting dukkah ever.

Homemade Dukkah Recipe

How to store homemade dukkah

This authentic homemade Dukkah is best stored in an airtight glass jar in the cupboard or fridge for up to 1 month. Just make sure it’s fully cooled first before storing so the nuts stay nice and crunchy.

What equipment you need to make homemade dukkah

Measuring cups, a spice blender or pestle and mortar, baking tray and non stick pan.

I hope you enjoy it guys. Let me know what you use it with. Jo x

Authentic Homemade Dukkah
Overview
Serves:
12 - 16 (1 tbsp per serve). Makes 3/4 - 1 cup
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 15 - 20 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 1/3 cup blanched hazelnuts
  • 1 tbsp sunflower seeds
  • 1/4 cup sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp paprika
  • 1/2 tsp flaked sea salt or Pink Himalayan salt
  • 1/3 - 1/2 tsp fennel seeds, to taste (optional)
Method
  • Preheat the oven to 400F / 180C / 160 fan.
  • Line a baking tray with greaseproof paper. Add the hazelnuts, sunflower and sesame seeds and roast for 7 - 8 minutes or until slightly golden. Remove from the oven and allow to cool.
  • Meanwhile place the cumin and coriander seeds in a non stick pan and gently dry fry on a low heat for 1 - 2 minutes to release the flavour.
  • Add to a pestle and mortar with the rest of the spices and seasoning and bash to combine. Option to use a spice grinder if you prefer.
  • When the nuts are cool. Transfer to a blender or spice grinder and pulse to combine. If you don't have one you can use a pestle and mortar or chop fine with a knife.
  • Mix the nuts and spices together and store in a sealable glass jar in the cupboard for up to a month.
Print Recipe
Overview
Serves:
12 - 16 (1 tbsp per serve). Makes 3/4 - 1 cup
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 15 - 20 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 1/3 cup blanched hazelnuts
  • 1 tbsp sunflower seeds
  • 1/4 cup sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp paprika
  • 1/2 tsp flaked sea salt or Pink Himalayan salt
  • 1/3 - 1/2 tsp fennel seeds, to taste (optional)
Method
  • Preheat the oven to 400F / 180C / 160 fan.
  • Line a baking tray with greaseproof paper. Add the hazelnuts, sunflower and sesame seeds and roast for 7 - 8 minutes or until slightly golden. Remove from the oven and allow to cool.
  • Meanwhile place the cumin and coriander seeds in a non stick pan and gently dry fry on a low heat for 1 - 2 minutes to release the flavour.
  • Add to a pestle and mortar with the rest of the spices and seasoning and bash to combine. Option to use a spice grinder if you prefer.
  • When the nuts are cool. Transfer to a blender or spice grinder and pulse to combine. If you don't have one you can use a pestle and mortar or chop fine with a knife.
  • Mix the nuts and spices together and store in a sealable glass jar in the cupboard for up to a month.
Print Recipe

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