Heart-Healthy Traditional Dukkah
Elevate your culinary game with this Heart-Healthy Traditional Dukkah recipe—a fragrant blend of toasted hazelnuts, almonds, sesame seeds, and a medley of earthy spices like coriander, cumin, fennel, and black peppercorns. Perfect for those seeking nutritious snacking or flavor-packed seasoning, this recipe is brimming with heart-healthy ingredients and minimal sea salt to enhance natural flavors. Ready in under 15 minutes, this Middle Eastern-inspired spice mix offers incredible versatility; enjoy it as a dip with fresh bread and olive oil, or sprinkle it over roasted vegetables, grilled proteins, or vibrant salads for a deliciously nutty and aromatic finish. Easy to prepare and full of texture, this homemade dukkah is your go-to for healthy, gourmet flair.
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Recipe Information
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)
Instructions
Preheat a dry skillet over medium heat.
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.
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.
Next, toast the sesame seeds for 2-3 minutes, stirring often, until golden and fragrant. Remove from the pan and set aside.
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.
Toast the cumin seeds and fennel seeds together for about 1-2 minutes, until fragrant. Set aside.
Finally, lightly toast the black peppercorns for 30 seconds to 1 minute, just until they release their aroma. Be cautious not to burn them.
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.
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.
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
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 7.8 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1520 mg | 117% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 1028 mg | 22% | |
*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.
