Almond Dukkah

This Egyptian condiment is made up of toasted nuts, seeds, and spices. It’s savory and dry in nature and can be sprinkled over salads, main dishes, vegetable sides, or used as a dip with flatbread and extra virgin olive oil. Sprinkle over bagel and cream cheese or avocado for an everything-bagel seasoning substitute.

Store at room temperature and don’t forget to label jar! It will keep for several weeks.

One of my favorite ways to eat dukkah is to generously sprinkle it over my Garlic Confit Hummus (recipe in blog). The hummus is super creamy, so the crunchy dukkah is a nice texture contrast. It’s super fragrant with the toasted nuts and spices and packs a punch for the amount of work it takes to make this simple sprinkle.

You can switch out the almonds with walnuts or hazelnuts. If you only have raw nuts; however, be sure to toast them at 375F for a few minutes, tossing periodically for even toastiness. Cool to room temperature before adding to the food processor.

Almond Dukkah

Yield: ¾ cup

½ cup toasted slivered almonds

2 tsp whole coriander

2 tsp whole cumin

1 Tbsp white toasted sesame seeds

1 Tbsp black sesame seeds

½ tsp kosher salt

¼ tsp red chili flakes

1.     In a dry skillet over medium heat, toast coriander and cumin until fragrant.  Pound them in a mortar and pestle to break up the whole coriander seeds. 

2.     Put spices and all other ingredients in a food processor and process on high until it’s a course grain, which takes about 30 seconds.  Or grind it to the texture you like.