The origins of dukkah can be found in Egypt – a nut, herb, and spice blend that is traditionally used as a dip for bread or fresh vegetables. Although there are many different versions I kept mine fairly simple with hazelnuts, sesame seeds, coriander, cumin and flaked sea salt.
I almost always have some sort of toasted seed and nut thing going in my fridge. We have established by now that I am a ‘topping person’, I love texture on top of soups and salads. Dukkah is perfect sprinkled on salads, soups, smashed avo or hummus and toast, the sprinkling options are endless!
Making your own dukkah is so easy and this recipe is super flexible, chances are you could be making this right now without having to run to the shops! You can use a mortar & pestle or the small bowl of your food processor.
Make double and keep the rest in a sealed container in the fridge for about a month.