High Protein Traditional Dukkah
Elevate your snacking game with this High Protein Traditional Dukkah, a nutritious twist on the beloved Egyptian spice blend. Packed with roasted almonds, hazelnuts, and a medley of sunflower and pumpkin seeds, this dukkah is exceptionally rich in plant-based protein, healthy fats, and bold flavors. Aromatic coriander, cumin, and fennel seeds create a fragrant base, while a touch of paprika, black pepper, and sea salt add irresistible depth. Perfect for dipping with crusty bread and olive oil or sprinkling over salads, roasted vegetables, or grilled meats, this versatile recipe is quick to prepare and stores beautifully for weeks. Whether you're seeking a wholesome snack or a unique topping, this high-protein dukkah will quickly become your go-to kitchen staple.
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Recipe Information
Ingredients
- 0.5 cup Raw almonds
- 0.5 cup Raw hazelnuts
- 0.25 cup Raw sunflower seeds
- 0.25 cup Raw pumpkin seeds (pepitas)
- 0.25 cup White sesame seeds
- 2 tablespoons Coriander seeds
- 1 tablespoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Sea salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Spread the almonds, hazelnuts, sunflower seeds, and pumpkin seeds evenly across the prepared baking sheet.
Roast the nuts and seeds in the oven for 8-10 minutes until golden and fragrant, shaking the tray midway to ensure even roasting.
In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and fennel seeds for 2-3 minutes until aromatic, stirring frequently to prevent burning.
Remove the nuts and seeds from the oven and allow them to cool completely before proceeding.
Once cooled, add the roasted almonds and hazelnuts to a food processor or mortar and pestle. Pulse or crush them into a coarse mixture (be careful not to over-process into a paste).
Transfer the coarsely ground nuts to a mixing bowl and add the toasted sunflower seeds, pumpkin seeds, sesame seeds, and spices (paprika, black pepper, and salt).
Lightly crush the toasted coriander, cumin, and fennel seeds using a mortar and pestle or spice grinder, and add them to the bowl with the other ingredients.
Mix everything thoroughly until evenly combined.
Store your high-protein dukkah in an airtight container at room temperature for up to 2 weeks or in the fridge for longer freshness.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 9.0 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 901 mg | 69% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2072 mg | 44% | |
*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.
