Nut-Free Traditional Dukkah
Transform your kitchen with the rich, aromatic flavors of this nut-free traditional dukkah recipe! Packed with toasted sesame, sunflower, and fragrant spices like coriander, cumin, fennel, and hints of cinnamon and paprika, this blend delivers a delightful crunch and deep, earthy tones without relying on nuts, making it perfect for allergy-friendly entertaining. Ready in just 15 minutes, this recipe is as versatile as it is quick—enjoy it as a dip with bread and olive oil, sprinkle it over roasted vegetables, or use it as a savory seasoning for meats and salads. With easy-to-find ingredients and a simple preparation process, this homemade dukkah will elevate any dish while offering a unique alternative to traditional spice blends.
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Recipe Information
Ingredients
- 4 tablespoons Sesame seeds
- 2 tablespoons Coriander seeds
- 2 tablespoons Cumin seeds
- 1 tablespoon Fennel seeds
- 5 tablespoons Sunflower seeds
- 1 teaspoon Ground paprika
- 0.25 teaspoons Ground cinnamon
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Salt
Instructions
Heat a dry skillet over medium heat.
Add the sesame seeds to the skillet and toast them, stirring frequently, for 2-3 minutes or until fragrant and golden. Transfer the toasted sesame seeds to a small bowl and set aside.
In the same skillet, toast the coriander seeds over medium heat, stirring often, for 2 minutes. Add the cumin seeds and fennel seeds, and continue to toast for another 2 minutes until the seeds are fragrant. Transfer the toasted seeds to a separate small bowl to cool.
Next, add the sunflower seeds to the skillet and toast them for 3-4 minutes until they are lightly golden, stirring frequently. Remove from the skillet and allow them to cool completely.
Once the toasted seeds have cooled, place the coriander, cumin, and fennel seeds in a mortar and pestle or spice grinder. Crush or grind them to a coarse texture (do not overgrind; some texture should remain).
In a mixing bowl, combine the ground coriander, cumin, and fennel with the toasted sesame seeds, toasted sunflower seeds, ground paprika, ground cinnamon, ground black pepper, and salt. Stir until everything is evenly distributed.
Store the dukkah in an airtight container for up to 2 weeks at room temperature or up to 1 month in the refrigerator.
Serve as a dip with bread and olive oil or use as a seasoning for your favorite dishes.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 2.1 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1121 mg | 24% | |
*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.
