Low Sodium Traditional Dukkah
Transform your culinary creations with this Low Sodium Traditional Dukkah recipe, a fragrant and flavorful Egyptian spice blend that's perfect for adding texture and depth without excessive salt. Packed with toasted hazelnuts, sesame seeds, and a medley of warm, aromatic spices like coriander, cumin, and fennel, this low-sodium version stays true to tradition while catering to modern dietary needs. With a quick prep and cook time of just 20 minutes, it’s an easy homemade alternative to store-bought blends. Versatile and vibrant, this dukkah can be used as a dip with crusty bread and olive oil, sprinkled over roasted vegetables, or as a crunchy garnish for salads. Elevate your meals with this healthy, nutty, and spice-filled mix that’s as nutritious as it is delicious!
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Recipe Information
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)
Instructions
Preheat a dry skillet over medium heat.
Toast the hazelnuts in the skillet for 3-4 minutes, stirring frequently, until lightly browned and aromatic. Remove and set aside to cool slightly.
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.
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.
If using whole black peppercorns, toast them for 30 seconds in the skillet for extra flavor.
Once the hazelnuts are cool enough to handle, rub them in a clean kitchen towel to remove excess skins (some skin remaining is fine).
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.
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.
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.
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
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 3.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 459 mg | 10% | |
*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.
