Dukkah Spiced Yogurt Dip

Learn how to make dukkah with this simple recipe! It's a delicious way to spice up a yogurt dip, hummus, toast, and more!

dukkah spiced yogurt dip

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).

Dukkah recipe ingredients

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).

How to make dukkah How to make dukkah in a mortar and pestle

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!

5.0 from 4 reviews

Dukkah Spiced Yogurt Dip

Prep time
Cook time
Total time
This easy dukkah recipe brings wonderful flavor to simple yogurt dip. Serve them together as an appetizer, or sprinkle the dukkah over salads, toast, or a protein of your choice.
Recipe type: Appetizer, snack
Serves: makes about ¾ cup of dukkah
  • 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
Yogurt dip:
  • Greek yogurt
  • Extra-virgin olive oil
  • Squeeze of lemon
  • Pinches of salt
  1. 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.
  2. 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.
  3. 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.
Other uses for dukkah: serve it simply with olive oil and baguette. Toss it with roasted vegetables, or use it to crust meat or fish.

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



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. Miranda from mirandamaenza.blogspot.com

    I can’t wait to try this!! Looks divine!

  2. Amy from savorypantry.com

    We just started carrying dukkah…will have to try this!

  3. If some one wants to be updated with latest technologies then he must be visit this website and be
    up to date all the time.

  4. Oh man, it looks so yummy. Beautiful presentation. Hearing this for the first time. The photo tempts me and I will try it asap.

  5. i have a little jar of dukkah from trader joe’s sitting in my spice cabinet and every time i look at it, i’m like, well what am i supposed to do with you.


  6. Canal Cook from canalcook.wordpress.com

    I accidently double bought yoghurt this week, and I have a load of half empty bags of nuts and spices lying around. This couldn’t have been timed better!

  7. mrsnumbles

    Oh my, that looks lovely – but where on earth did you get the dried orange peel? I’m gonna have to go looking here in London, I bet that added some wonderful flavour…..

  8. Tieghan from halfbakedharvest.com

    This sounds so good! Beautiful photos!

  9. Kristin from blog.kristinfleming.com

    Mmm. This looks so good.

  10. Kathryne from cookieandkate.com

    So far, my only dukkah experience has been with the Trader Joe’s version, which I love! Yours looks a million times more flavorful. Can’t wait to try it. P.s. congrats x1000 on the Saveur win! I was so happy to see your name at the top of the list. You deserve it.

  11. Michelle

    I love Dukkah. I take the short cut and purchase the premade one at Trader Joes. My favorite way to use it is to sprinkle it over a toast with avocado.I love this for breakfast.

  12. I love dukkah! I just found out about this spice and it’s wonderful! I love the chunkiness of it! The one I have, has almonds in it – delicious! Definitely want to try with pistachios! What a pretty green color!

  13. Sam from clarkandschiller.com

    Wow, absolutely beautiful! Yogurt is all the rage lately, it seems. I definitely do not get enough use out of my mortar and pestle, so I’m looking forward to checking this out!

  14. Jess from lovelyhuckleberry.com

    I’ve been “behind the scenes” following your blog for quite awhile now but based on the number of bookmarked recipes, etc., I am officially convinced that I LOVE LOVE LOVE it all. Seriously, one of my top 3 favorite food blogs – the photos are always beautiful and the recipes are very easy to follow. Now, I’m totally adding this one to my to-do list – thanks;)

  15. I love Dukah. I never thought of mixing it with yoghurt, but that sounds awesome! I’ll try it! Thanks for the inspiration. 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.