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Roasted Dukkah

Yields1 ServingPrep Time10 minsCook Time5 minsTotal Time15 mins

A middle eastern snack that is a mixture of ground spices, nuts, and seeds. Amazing with bread and olive oil.

 ¼ cup sunflower seeds
 3 Tablespoons almonds
 ¼ cup hazelnuts
 1 Tablespoon (5 grams) coriander seeds
 3 teaspoons (5 grams) cumin seeds
 ¼ cup sesame seeds
 ½ teaspoon sea salt
 ¼ teaspoon fresh ground pepper
 ½ teaspoon paprika
 ⅛ teaspoon hot chili powder

In a cast-iron skillet over medium high heat, toast the almonds, and hazelnuts for about a minute, add the sunflower seeds and toast an additional minute. Add the coriander and cumin seed to the skillet and toast until fragrant, about another minute. Remove to a large mixing bowl and set aside.


Next, toast the sesame seeds till fragrant and lightly browned, 1 or 2 minutes. Put in a separate mixing bowl and set aside.


Add the large mixing bowl of toasted nuts and seeds (not the sesame seeds) and the sea salt to a food processor and pulse until the consistency of crumbled gram crackers. Remove to the large mixing bowl and add the sesame seeds, pepper, paprika, and chili powder and stir until incorporated. Serve with olive oil and bread.


Wait for it to cool completely before storing it in a plastic resealable container. You can eat it right away while it's warm and it will also last weeks in a cool dry place.

Nutrition Facts

Serving Size 1 cup