Learn how to make dukkah with this simple recipe! It's a delicious way to spice up a yogurt dip, hummus, toast, and more!
My Dukkah Recipe Inspiration
I recently contributed this dukkah recipe to Food 52’s Small Batch series. When they first suggested it, I had to look up how to (authentically) make it. It turns out — there’s no one way. The word dukkah literally means “to pound” and it generally consists of hazelnuts, sesame seeds, and a few whole dried spices. To me, this was the perfect opportunity to use up the nuts and spices I had just cleaned out of my pantry shelves. (Specifically, the ones that didn’t fit when I transferred them from little bags to little jars).
Along with the hazelnuts I had been hoarding, I toasted and crushed pistachios, sesame seeds, coriander, dried orange peel, dried cilantro, and dried peppercorns. (Feel free to change up this combination using ingredients you happen to have).
Dukkah Serving Suggestions
It’s a great little spice mix to keep on hand, and it will last for a while at room temperature. I sprinkled it over Greek yogurt and served it with pita chips. It’s a super delicious snack, not to mention a great make-ahead throw-together appetizer. The dukkah would also be delicious sprinkled on salads, avocado toast, beet hummus, red lentil dip, or a cooked protein of your choice.
Looking for more dips? Try this cauliflower dip, mango salsa, or tomatillo salsa!
Dukkah Spiced Yogurt Dip
- ¼ cup hazelnuts
- ¼ cup pistachios
- 1 tablespoon whole dried coriander
- 1 tablespoon sesame seeds
- 1 teaspoon dried peppercorns
- ½ teaspoon dried orange peel
- ½ teaspoon dried cilantro
- ½ teaspoon salt
- Greek yogurt
- Extra-virgin olive oil
- Squeeze of lemon
- Pinches of salt
- Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more. Next add the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
- Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.
- Mix Greek yogurt with salt and a bit of lemon juice. Sprinkle the dukkah on top along with a drizzle of olive oil. Serve with toasted pita or pita chips.
Store in an airtight container at room temp for at least a month.
Gluten free: sub gf corn tortilla chips
Vegan: sub vegan yogurt, or skip yogurt and serve with olive oil and bread
These are looking very delicious. Yummy
I made this a few days ago , served the Dukkah with Vanilla Bean Greek Yoghurt , had visitors and we all loved it including my fussy husband.
Thank you for posting.
I can’t wait to try this!!
I’m a big fan of yogurt dips… and the secret I’ve found is all about the yogurt. If you go with a sheep double strained Greek variety you’re in the clear. You want it to be thick (almost like a cream cheese) and without an over powering flavor of tart so it can take on the full flavor of your concoction!
If you live in LA, I swear by Aris brand… and they’re lactose free!