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Dukkah in olive oil

Easy Pistachio Dukkah Recipe

Dukkah is an Egyptian spice blend made with different nuts and seeds. It makes for a delicious dip, and it can be used as a nutritious topping for a variety of vegan and vegetarian dishes.


  • 1 cup pistachios
  • 1/2 cup hazelnuts
  • 1/3 cup silvered almonds
  • 1/4 cup pumpkin seeds
  • 2 tablespoons white sesame seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons ground sumac optional
  • 1 teaspoon flaky sea salt
  • Extra virgin olive oil, to serve


  • Warm a small frying pan over medium heat. Add cumin, coriander and fennel seeds. Reduce heat to low and toss for about a minute. Remove from heat and place in a bowl, set aside.
  • In the same frying pan, toast together hazelnuts, silvered almonds, pumpkin and sesame seeds over low heat for 1 to 1 1/2 minutes or just until fragrant. Remove from heat.
  • Place pistachios, toasted seeds and nuts, sumac and salt in a food processor and pulse until coarsely ground.
  • Serve with rustic bread and olive oil or store mixture in an airtight container for up to two months.


This is a quick and easy dukkah recipe; however, you can grind toasted cumin, coriander and fennel seeds in a spice grinder until fine before mixing with the rest of the ingredients.