Heart-Healthy Traditional Dukkah

Elevate your dishes with this Heart-Healthy Traditional Dukkah, a bold and flavorful Middle Eastern spice blend that prioritizes nutrition without compromising taste. Featuring a wholesome mix of toasted hazelnuts, almonds, sesame seeds, and aromatic spices like coriander, cumin, and fennel, this dukkah is rich in heart-healthy fats, fiber, and antioxidants. The recipe is quick to prepare, with just 5 minutes of prep and 8 minutes of toasting, and its textural variety—a perfect balance between coarse nuts and fragrant spices—adds a satisfying crunch to every bite. Use it as a dip with olive oil and fresh bread, sprinkle it over roasted vegetables or salads, or stir it into soups for a burst of Mediterranean-inspired flavor. With no added sugar and minimal optional salt, this versatile and nutritious dukkah is an ideal addition to your healthy eating routine.

Nutriscore Rating: 74/100

Prep Time:5 mins

Cook Time:8 mins

Total Time:13 mins

Servings: 12

Ingredients

• 1 cup Hazelnuts
• 0.5 cup Almonds
• 0.5 cup White sesame seeds
• 3 tablespoons Coriander seeds
• 2 tablespoons Cumin seeds
• 1 tablespoon Fennel seeds
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Sea salt (optional and minimal)

Directions

Step 1

Preheat a dry skillet over medium heat.

Step 2

Add the hazelnuts to the skillet and toast them for 4-5 minutes, stirring frequently, until fragrant and their skins begin to darken slightly. Remove them from the pan and set them on a clean kitchen towel to cool. Once cool, rub them with the towel to remove as much of the skins as possible.

Step 3

In the same skillet, toast the almonds for 3-4 minutes, stirring frequently, until they begin to brown lightly and release their aroma. Set aside to cool.

Step 4

Next, toast the sesame seeds for 2-3 minutes, stirring often, until golden and fragrant. Remove from the pan and set aside.

Step 5

Add the coriander seeds to the same skillet and toast for about 2-3 minutes, until they start popping and emit a strong aroma. Set aside.

Step 6

Toast the cumin seeds and fennel seeds together for about 1-2 minutes, until fragrant. Set aside.

Step 7

Finally, lightly toast the black peppercorns for 30 seconds to 1 minute, just until they release their aroma. Be cautious not to burn them.

Step 8

In a food processor or mortar and pestle, add the hazelnuts and almonds and pulse or crush them to create a coarse texture. Avoid over-processing; it should not become a paste.

Step 9

Add the toasted seeds, peppercorns, and sea salt to the food processor or bowl. Continue to pulse or grind gently until you achieve a coarse, uniform mixture. The dukkah should retain its textural variety, so do not over-grind.

Step 10

Transfer the dukkah to an airtight container and store it in a cool, dry place for up to 2 weeks. Serve as a dip with fresh bread and olive oil, sprinkle over roasted vegetables, or use as a seasoning for salads and soups.

Nutrition Facts

Serving size	(331.8g)

Amount per serving	% Daily Value*
Calories	1884.0

Total Fat 163.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1156.9mg	0%
Total Carbohydrate 80.7g	0%
Dietary Fiber 46.7g	0%
Total Sugars 7.8g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 1520.0mg	0%
Iron 37.7mg	0%
Potassium 1027.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.2%

Protein: 10.7%

Carbs: 16.1%