Almond Dukkah

This almond dukkah recipe is a savoury nut, seed and spice blend that is delicious as a dip for bread and veggies or sprinkled on avocado toast, roast vegetables or grain bowls.

What is dukkah?

Dukkah, pronounced doo-ka, is a savoury nut and spice blend from the Middle East and Egypt. It is generally made with coarsely ground toasted nuts, usually hazelnuts or pistachios, sesame, cumin and coriander seeds, and salt.

Dukkah is traditionally enjoyed as a dip with fresh bread and olive oil but can also be sprinkled on cooked meats and vegetables.

Why make your own dukkah?

What is great about making your own dukkah is that it is fresh, which can reduce bitterness. Also, pre-made dukkah can be expensive. But what is the best thing about making it yourself? You can customise it to your own taste.

Traditionally, dukkah is made with hazelnuts. However, I have omitted them for this recipe as they are more expensive, and we are more likely to have almonds in our pantry. However, if you have access to hazelnuts or prefer them, you can switch them with the almonds or prepare the mixture half-and-half.

What you need to make this almond dukkah recipe

• Raw almonds: almonds with the skin on add a crunchy and nutty flavour to dukkah. You can switch them for hazelnuts, pistachios, walnuts, pinenuts or any combination of nuts.
• Sesame seeds: you can use black or white seeds to add a delicate crunch.
• Cumin seeds: provide a warm, earthy flavour and add to the dukkah’s texture.
• Vegetable stock powder: gives a light umami flavour that balances the spices.
• Freshly ground black pepper: gives a subtle heat.
• Cayenne pepper: brings a spicy warmth to the dukkah but is optional.
• Smoked paprika: gives a smoky spiciness to the dukkah, which again is optional.
• Salt: depending on the salt content of the stock used, you can use extra salt to enhances overall taste.

How to make dukkah

Traditionally, dukkah is made by roasting the nuts, pan-toasting the seeds and spices, and grinding everything together using a mortar and pestle.

In this recipe, I toast all the ingredients in a frying pan before pulsing in a coffee grinder or food processor. The goal is to achieve a coarse texture, leaving some larger nut pieces for added crunch.

To make it, toast the almonds, sesame and cumin seeds in a dry, non-stick frying pan until fragrant, allowing their natural oils to release and enhance the flavour.

Let the mixture cool slightly before adding the other ingredients and grinding it into a coarse blend using a coffee grinder, food processor, or mortar and pestle.

Customise your dukkah

Put your own spin on this almond dukkah recipe—whether to suit your taste or use what’s in your pantry.

Here are some swaps and additions to try:

• Mix up the spices: use a combination of cumin and coriander seeds.
• Boost the umami flavour: add nutritional yeast for a subtle cheesy flavour, or use it as a substitute for vegetable stock powder—great if following a low sodium diet.
• Bulk it up: combine with crispy roasted chickpeas, either crushed or whole. This works especially well when serving dukkah over roasted vegetables like carrots or parsnips.
• Brighten the flavour: stir in a teaspoon of fresh lemon zest.

Over to you to get creative!

Can you prepare dukkah without nuts?

Yes, you can prepare dukkah without nuts. You could try substituting the almonds with pumpkin or sunflower seeds or even combine some ground flaxseeds into the mix.

How to use almond dukkah?

You can flavour platters or main dishes with almond dukkah. Here are some ways you can enjoy it:

• Dunk or sprinkle your bread: traditionally, dukkah is served with pita or crusty bread, which is first dipped into olive oil so the dukkah sticks to the bread. Try it with gluten-free focaccia.
• Toss or coat roasted vegetables: toss or coat roasted vegetables in dukkah. Think pumpkin wedges with dukkah or roasted cauliflower tossed in dukkah.
• Top avocado toast: sprinkle onto avocado toast with a squeeze of lemon juice.
• Scatter on salads or over grain bowls: to give extra flavour and crunch to your salads.
• Upgrade your breakfast eggs: sprinkle on top of hard-boiled, poached, scrambled or fried eggs.
• Stir into yogurt: make a quick dip by stirring dukkah into plain Greek yogurt and serve alongside pita chips or veggie sticks.
• Dress up your hummus: make store-bought or homemade hummus look more gourmet, sprinkle with dukkah and drizzle with olive oil. Try my recipes for beetroot or sundried tomato hummus.
• Crumb fish or meat: coat chicken tenders, lamb chops or fish with dukkah, or sprinkle over cooked salmon.
• Garnish soups: give puréed soups extra visual appeal and kick with a garnish of dukkah.

Storage

Store in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Ensure you fully cool it before storing it so it stays crunchy.

Have you tried this dukkah recipe?

I’d love to know if you have tried this recipe. Let me know how it turned out and how you enjoyed it. Share any variations you made—it helps inspire others. Thanks.