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

appetizers / vegetarian / gluten free-option

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!

5.0 from 5 reviews

Dukkah Spiced Yogurt Dip

  PrintPrep time 10 minsCook time 5 minsTotal time 15 mins 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.Author: Jeanine DonofrioRecipe type: Appetizer, snackServes: makes about ¾ cup of dukkahIngredientsDukkah:

• 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

Instructions

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.

NotesOther 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

3.4.3177
 

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