Here’s my super simple and easy to make dukkah recipe which makes a whole jar that will last for a while.
Nutritional info: 1 tablespoon of dukkah has about 3g carbs, 3g protein & 7g fat
- 1 cup nuts (such as almonds, macadamias, hazelnuts, pine nuts or a mixture)
- ¼ cup sesame seeds
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- ½-1 teaspoon of sea salt flakes (to taste)
- 1 teaspoon sumac or paprika (optional)
- 1 teaspoon dried herbs of your choice (optional)
- ½ teaspoon dried chilli powder (optional and to taste)
- Roast the nuts in a hot oven or in a hot pan on the stove, checking and tossing regularly so they don’t burn. This won’t take too long, but make sure you keep an eye on them so they don’t burn. When the kitchen smells like roasted nuts you know they’re done. It will only take a few minutes. If you have used hazelnuts with the skin on, you can rub off the skins in a tea towel or paper towel while they’re still warm, but I didn’t need to do this with almonds.
- Toast the cumin and coriander seeds in a hot pan for about 2 minutes until fragrant and toasted, tossing frequently. Set aside with the nuts
- Toast the sesame seeds in the same hot pan for a few mins, being careful not to burn. Again, they’re ready when they’re fragrant (and not burned!) Set aside.
- Put the nuts, cumin and coriander seeds into a food processor and blend until coarsely chopped. You could also use a mortar and pestle if you want but it takes a bit more work. Stir in the sesame seeds, salt, spices and chilli. Taste for flavour and add more if you want
- Store in a jar or container and keep in the pantry.
- You could use a mortar and pestle to blend, or even a coffee grinder or smoothie blender.
- Serve sprinkled on top of eggs, avocado, salads or in wraps.
- Coat some fish or chicken in the dukkah and bake for a quick and tasty low carb meal.