Paleo Traditional Dukkah
Elevate your culinary creations with this Paleo Traditional Dukkah—a vibrant, nutty, and aromatic Egyptian seasoning blend that's entirely grain-free and packed with flavor. Featuring a harmonious combination of toasted hazelnuts, almonds, sesame seeds, and a medley of warm spices like coriander, cumin, and black pepper, this paleo-friendly recipe brings an irresistible crunch and bold complexity to any dish. Perfectly suited for dipping alongside olive oil and paleo-friendly bread or sprinkling over roasted vegetables and salads, this homemade dukkah is easy to prepare in under 20 minutes and can be stored for up to two weeks. Its simple yet effective technique of dry toasting and coarsely grinding ingredients means you’ll achieve a fresher, tastier version compared to store-bought blends. Whether you're enhancing weekday meals or entertaining guests, this traditional dukkah delivers big on bold flavors while adhering to clean eating principles.
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Recipe Information
Ingredients
- 1 cup hazelnuts
- 0.5 cup almonds
- 0.25 cup sesame seeds
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
Instructions
Preheat a dry skillet over medium heat.
Add the hazelnuts to the skillet and toast for 3-4 minutes, stirring occasionally, until they are fragrant and their skins begin to crack. Transfer to a clean kitchen towel and allow to cool slightly, then rub the hazelnuts in the towel to remove most of the skins. Set aside to cool completely.
In the same skillet, toast the almonds for 2-3 minutes until lightly golden and aromatic. Remove from the heat and set aside to cool completely.
Next, toast the sesame seeds in the skillet for 1-2 minutes until golden and fragrant, stirring constantly. Transfer to a bowl and set aside.
Toast the coriander seeds, cumin seeds, and black peppercorns in the skillet for 1-2 minutes, stirring, until fragrant. Be careful not to burn the spices. Remove from heat and let cool.
Using a mortar and pestle or a spice grinder, coarsely grind the toasted coriander seeds, cumin seeds, and black peppercorns.
Place the cooled hazelnuts and almonds in a food processor and pulse a few times until coarsely chopped. Avoid over-processing into a paste.
Combine the chopped nuts, ground spices, toasted sesame seeds, and sea salt in a bowl. Mix thoroughly to distribute the flavors evenly.
Transfer the dukkah to an airtight container and store in a cool, dry place for up to 2 weeks.
Serve as a topping for roasted vegetables, salads, or alongside olive oil and Paleo-friendly bread or crackers for dipping.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2363 mg | 103% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 7.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 472 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.
