Go Back
+ servings

Authentic Homemade Dukkah

Hands On: 10 mins
Overall Cooking: 15 mins
Overall Cooking: 25 mins
Serves 12


  • 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)


  • 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