Low Sodium Traditional Dukkah

Discover the bold flavors of the Middle East with this Low Sodium Traditional Dukkah—a versatile, nutty, and aromatic seasoning blend that's both heart-healthy and packed with crunch. This easy-to-make dukkah recipe swaps salt for a medley of toasted hazelnuts, sesame seeds, and fragrant spices like coriander, cumin, and fennel, delivering all the flavor without the extra sodium. Perfect for dipping warm bread into olive oil, sprinkling over roasted vegetables, or adding a savory upgrade to salads. Ready in just 20 minutes with simple pantry ingredients, this customizable recipe includes a hint of optional paprika for added color and warmth. Elevate your meals with this wholesome, low-sodium take on a traditional Egyptian classic!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 12

Ingredients

• 0.5 cups Hazelnuts
• 0.25 cups Sesame seeds
• 1.5 tablespoons Coriander seeds
• 1 tablespoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Black peppercorns (or pre-ground black pepper)
• 0.5 teaspoon Paprika (optional, for added flavor and color)

Directions

Step 1

Preheat a dry skillet over medium heat.

Step 2

Toast the hazelnuts in the skillet for 3-4 minutes, stirring frequently, until lightly browned and aromatic. Remove and set aside to cool slightly.

Step 3

In the same skillet, toast the sesame seeds for 1-2 minutes until golden. Be sure to stir constantly to avoid burning. Transfer to a plate to cool.

Step 4

Add the coriander seeds, cumin seeds, and fennel seeds to the skillet. Toast for 1-2 minutes until fragrant, then remove and allow to cool.

Step 5

If using whole black peppercorns, toast them for 30 seconds in the skillet for extra flavor.

Step 6

Once the hazelnuts are cool enough to handle, rub them in a clean kitchen towel to remove excess skins (some skin remaining is fine).

Step 7

Add the toasted hazelnuts to a food processor or spice grinder and pulse a few times to break them into coarse pieces. Be careful not to over-process, as you want a textured mixture, not a paste.

Step 8

Add the toasted sesame seeds, coriander seeds, cumin seeds, fennel seeds, peppercorns, and paprika (if using) to the food processor. Pulse together until the mixture is evenly combined but still coarse. Be careful not to over-grind.

Step 9

Transfer the dukkah to an airtight container for storage. It can be kept at room temperature for up to 2 weeks or refrigerated for up to a month.

Step 10

Use the dukkah as a dip for bread with olive oil, a crunchy topping for salads, a seasoning for roasted vegetables, or in any other dishes where you'd like a flavorful, nutty kick.

Nutrition Facts

Serving size	(125.1g)

Amount per serving	% Daily Value*
Calories	719.8

Total Fat 65.1g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 8.2g
Cholesterol 0mg	0%
Sodium 39.4mg	0%
Total Carbohydrate 29.3g	0%
Dietary Fiber 18.4g	0%
Total Sugars 3.1g
Protein 19.9g	0%

Vitamin D 0IU	0%
Calcium 315.9mg	0%
Iron 14.1mg	0%
Potassium 458.7mg	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: 74.9%

Protein: 10.2%

Carbs: 15.0%