Dukkah (a unique appetizer in 10 minutes)
Ground nuts, seeds and spices make an incredible earthy, flavorful appetizer ‘dip’ served with bread and olive oil. Your guests will love this delicious Dukkah recipe.
Great texture, great warm nutty flavors, gluten-free, dairy free, vegan, versatile, make ahead and just 10 minutes to make.
My sister Kathy introduced me to Dukkah many years ago and I got hooked.
I adapted this version from makebread. ‘Adapted’ with respect to Dukkah means selecting the nuts you prefer and selecting the type and amount of spices to add – all to taste of course.
Why make homemade dukkah when you can buy it? Basically, you can tailor the dukkah to your taste with your favorite nuts and seasoning. And you can also control the salt.
What is dukkah?
Dukkah- pronounced doo-kah and also spelled duqq or duqqa – is an Egyptian and middle eastern condiment made of nuts, seeds and warm spices, now enjoyed world wide.
The word dukkah means ‘pound’. The traditional way to pound or crush the nuts and seeds was with a mortar and pestle. Nowadays, most people use a food processor and/or spice grinder.
There are many versions of Dukkah recipes out there, but the most common ingredients include coriander, cumin and sesame seeds in addition to coarsely ground nuts.
Although hazelnuts are more traditional, there is really no standard for the nuts used. Dukkah is versatile with respect to the ingredients and how it’s used. Check out some options below.
Ingredients – tailored to your taste
Nuts: Use any combination of nuts – macadamia, hazelnuts, pine nuts, walnuts, almonds, pistachio nuts, pecans. I’ve even seen a recipe with peanuts.
Seeds: The most common are white sesame seeds. Some use fennel seeds, pumpkin seeds or sunflower seeds as well.
Dukkah spice: Typically, cumin and coriander. Thyme, mint, chili flakes, oregano, sea salt are also used. Or try adding smoked paprika or sumac if you like.
Everything bagel seasoning version: Ok, not exactly authentic dukkah, but a similar idea using seeds and seasonings that only takes a minute. You may have tried the Trader Joe brand. Combine 2 tablespoons each toasted sesame and poppy seeds, 1 tablespoon each granulated dried garlic and dried minced onion and 1 teaspoon or more kosher salt. Adapted from Two Peas & Their Pod everything bagel seasoning.
Tips
- Use fresh nuts.
- Don’t over process the nuts or they will turn to paste. You want some texture.
- Only serve what you think you’ll need. A lot of dipping eventually makes the Dukkah oily. You can refill Dukkah as you need it.
Step by Step
Toast nuts in a dry pan or in the oven. Instructions for both methods are in the recipe.
Place toasted nuts in a food processor and pulse a few times until coarsely ground. Don’t over process or it will turn into a paste.
To serve as a dip appetizer, place dukkah in a bowl and serve with bread and extra virgin olive oil.
How to use dukkah
As an appetizer: This is my go-to way to serve dukkah. You’ll need dukkah, bread and a good quality extra virgin olive oil. Just dip the bread in the olive oil, then in the Dukkah. The oil enables the Dukkah to adhere to the bread. Brilliant. And addictive! Good breads to use are pita, challah, baguette.
Other delicious ways to use dukkah…
As a topping: Sprinkle dukkah on roasted vegetables, eggs, salads, avocado toast and soups like butternut squash soup.
On a dip: Dukkah adds great texture when sprinkled on hummus or labneh.
As a seasoning: for chicken or fish
As a gift: Dukkah makes a lovely and unique gift in a small jar.
Recipe FAQ
Here’s an article on how to toast nuts in the microwave, stove top or oven. I prefer toasting nuts in a dry pan on the stove top as it’s easier to cook the nuts evenly, it’s quick and you are right there to make sure they don’t burn. I like the oven method as well but it takes a bit longer.
Yes, but use less ground coriander. Approximately 1 teaspoon coriander seeds = 1/2-3/4 teaspoon ground coriander. Start with less and add more to taste as needed.
They are both middle eastern in origin and have some similar ingredients. Dukkah includes nuts, seeds and spices and has a chunkier texture. Za’atar is mosty made of herbs as well as sumac and sesame seeds.
Shortcut
Er, buy a jar of dukkah, now found in many grocery stores. You can also buy toasted sesame seeds so you don’t have to toast them yourself.
Make ahead
- Store the dukkah in an airtight container (jar, ziploc) for 2- 3 weeks at room temperature. After that the oils in the nuts will turn in rancid. It may last a bit longer in a cool place or the fridge.
- It can be frozen for up to 6 months.
Other easy vegetarian appetizers
- peach and prosciutto appetizers
- endive ricotta appetizers
- stuffed mini peppers with goat cheese
- pesto ricotta crostini appetizers
Or check a more complete list of 20 vegetarian appetizers.
Dip bread in olive oil then in dukkah. And pop into your mouth!
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Dukkah (a Unique Appetizer in 10 Minutes)
Equipment
- food processor (or mortar and pestle)
Ingredients
- 1 cup shelled nuts (any combination of macadamia, hazelnuts, pine nuts, almonds, pistachios, almond, walnuts, pecans)
- 1/3 cup sesame seeds (buy toasted sesame seeds to skip the toasting step)
- 1 1/2 tablespoons coriander seeds (or 4 teaspoons ground coriander)
- 1 tablespoon ground cumin or more to taste
- 1 teaspoon good quality sea salt
- 1 teaspoon ground black pepper
Instructions
- TOAST THE NUTS: Note 2. Choose a method.° Oven method: Heat the oven or toaster oven to 350F/177C. Lay out nuts on a baking sheet in single layer. Roast nuts for about 7-9 minutes until lightly browned and fragrant. Let cool for a few minutes. If using hazelnuts with skins, remove skins by rubbing nuts together between your two hands.° Pan method (quicker): Place nuts in a dry skillet and heat to medium heat. Shake pan or stir until nuts are light brown and fragrant. Small nuts will take about 3 minutes. Larger nuts 5-6 minutes.
- TOAST SEEDS IF NEEDED: If your sesame seeds aren't toasted and you are using whole spices like coriander seeds (not ground coriander), place seeds in a dry cold skillet. Turn heat to medium. Toast nuts, shaking or stirring for 2-3 minutes until golden brown. DON'T toast ground coriander or cumin – they will burn. DON'T toast seeds and nuts together as seeds take much less time.
- CRUSH NUTS AND COMBINE: Place nuts in food processor and pulse until coarsely ground. Don't over-process the nuts or they will turn to paste. If you don't have a food processor, grind nuts with a mortar and pestle). Add sesame seeds and spices. Pulse very briefly 2-3 times just to combine. Taste and adjust seasonings until you get the best flavor. Note 3 to serve as appetizer dip. Note 4 – other serving options.
- TO SERVE DUKKAH:
Recipe Notes
- Variations and substitutes
- Nuts: Use any combination of nuts – macadamia, hazelnuts, pine nuts, walnuts, almonds, pistachio nuts, pecans. Even peanuts.
- Seeds: The most common are white sesame seeds. Some use fennel seeds, sunflower seeds, pumpkin seeds as well.
- Spices/seasonings: Typically, cumin and coriander. Thyme, mint, red pepper flakes, oregano, sea salt are also used. Or try adding smoked paprika or sumac if you like.
- Everything bagel seasoning version: Ok, not exactly authentic dukkah, but a similar idea using seeds and seasonings that only takes a minute. Combine 2 tablespoons each toasted sesame and poppy seeds, 1 tablespoon each granulated dried garlic and dried minced onion and 1 teaspoon or more kosher salt. Adapted from Two Peas & Their Pod everything bagel seasoning.
- Three methods to toast nuts: here’s an article on how to toast nuts in microwave, stove top or oven
- How to serve dukkah as an appetizer:
- Put dukkah into a bowl, place a fresh baguette or other crusty bread or pita cut into small pieces on a tray and pour some good olive oil into a separate bowl. Guests will take a piece of bread, dip the end into the oil and then dip it into the Dukkah.
- Only serve what you think you’ll need. A lot of dipping eventually makes the Dukkah oily. You can refill Dukkah as you need it.
- Other serving options: Dukkah makes a great topping sprinkled on salads, fish, eggs, hummus, roasted vegetables labneh, soups. It also makes a great gift in an airtight jar.
- Make ahead:
- Store dukkah in airtight container (jar, ziploc) for 2- 3 weeks at room temperature. After that the oils in the nuts will turn in rancid.
- It can be frozen for up to 6 months.
Definitely a winner!