Dukkah Recipe

Mon, May 02, 22
Dukkah and olive oil in two separate bowls. Bread can be seen behind, blurred.

I have been often asked if I have a recipe for Dukkah to go with our Extra Virgin Olive Oils. So here goes with a recipe I like and thanks to Suzy Karadsheh who was the original author.


Prep time: 5 mins
Cook Time: 5 mins


  • 1/2 cup hazelnuts
  • 3 tbsp almonds
  • 4 tbsp white sesame seeds
  • 3 tbsp shelled pistachios
  • 1 tbsp fennel seeds
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • kosher salt (to taste)


  1. Toast the hazelnuts and almonds in a dry cast iron pan over medium-high heat until golden brown. Set aside.
  2. Toast the sesame seeds in the same pan over medium heat until golden brown.
  3. Combine the toasted nuts and sesame seeds in a food processor with the pistachios, fennel seeds, spices, and salt.
  4. Pulse a few times until you have a coarse mixture.
  5. Serve with bread and olive oil  for dipping (my favourite is our Juno Olives Picholine) or use as a topping for salads, soups, meats, or roasted vegetables. Store in a jar with a tight lid for up to 2 weeks.

Leave a comment

Please note, comments need to be approved before they are published.