I am sure there has been more than once that I have lamented on this blog about wanting to make Dukkah and missing out on it. So finally this has been accomplished. Dukkah is an exotic spice blend which has a delightful combination of nuts and spices. It is an awesome dip for breads along with olive oil.

Why I like this dish?

The combination of the nutty flavour from hazelnuts and almonds along with the spices of coriander seeds, sesame seeds and fennel seeds is beautiful.  It can be used as a spice rub as well as a dip when combined with olive oil. Once stored in an airtight jar, it stays good for weeks and so makes a perfect backup option for the sudden meal.

For other dips, check out Mint & Coriander Dip, Spicy Honey Dip and the classic Hummus


Recipe adapted from Diva Green Cookbook

Makes 1 large bowl


120 gms White sesame seeds

55 gms Hazelnuts

30 gms Coriander seeds

25 gms Fennel seeds

25 gms Cumin seeds

20 gms Ground almonds

1 tsp Black peppercorns

1 tsp Smoked paprika

2 tsp Dried thyme



  • Dry roast the sesame seeds on a low flame till it starts turning brown
  • Set it aside to cool
  • Next, dry roast the hazelnuts for 2-3 minutes and set aside to cool
  • Add all the other spices except paprika, thyme and salt
  • Roast on a medium flame for 4-5 minutes and keep moving the spices around for all to be uniformly roasted
  • Once all the spices are cool, add all to a mixer jar and blend into a coarse powder
  • Add the salt, paprika and thyme and mix well
  • Serve with chips or bread of your choice
  • Store in an airtight jar
  • Enjoy!



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