I was recently introduced to the delicious world of dukkah by a couple of my colleagues and now it seems to be everywhere. I had some at Whighams Wine Cellars, I even had some sprinkled on some gnocchi at The Salisbury Arms.

So, what is dukkah?

“Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread or fresh vegetables for an hors d’œuvre.” Source: Wikipedia.

You can buy ready made dukkah from some supermarkets but I decided to make my own by following this recipe. It is super quick and easy to make and lasts for ages so it’s great to keep in a tub in your cupboard for a quick snack or pre-dinner nibble. All you need to do is go to a large supermarket and stock up on all the ingredients.

Dukkah recipe - brunchandnaps.com



These quantities make a huge amount so I actually halved them and it still made about doubly the amount seen above.

  • 100g sesame seeds

  • 100g blanched almonds

  • 50g coriander seeds

  • 10g cumin seeds

  • 1 tsp sea salt

  • ½ tsp pepper

You’ll also need some tasty crusty bread and olive oil to enjoy it after. We used a chilli bread from Asda.

Dukkah recipe - brunchandnaps.com


As long as you have a food processor, this will only take a maximum of ten minutes.

1. Toast all of the seeds and almonds together in a hot dry pan. Be careful to keep stirring and take iff the heat once they’re lovely and fragrant.

Dukkah recipe - brunchandnaps.com2. Leave to cool and then coarsely grind with the salt and pepper. At this point the almonds can release a bit of moisture but we want this to be dry so don’t over process – keep it coarse.

Dukkah recipe - brunchandnaps.com

3. To serve, dip your bread into the olive oil and then into the dukkah and eat!

We enjoyed it with pesto which could can make using my recipe here. Dukkah recipe - brunchandnaps.com

If we were going all out then we’d also add some cured meats and cheeses into the equation.

Dukkah recipe - brunchandnaps.com

Have you tried dukkah yet? Or tried making it? Let me know as I’d been keen to try out variations on this recipe too.