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This fragrant nut, seed and spice mix is a delicious way to add flavour and texture to a meal.
You can use it as crust for fish or halloumi and then fry; sprinkle over your favourite soup or egg dish; use to coat avocado wedges for a tasty snack or use to garnish any salad or Buddha bowl.
I love this best with pistachio and hazelnuts, but you could also use almonds and cashews if that’s what you have on hand.
Hands-on Overall
Serving size 1 tbsp/ 6 g
Nutritional values (per 1 tbsp/ 6 g)
Net carbs0.7 grams
Protein0.9 grams
Fat2.5 grams
Calories29 kcal
Calories from carbs 10%, protein 13%, fat 77%
Total carbs1.4 gramsFiber0.6 gramsSugars0.2 gramsSaturated fat0.3 gramsSodium118 mg(5% RDA)Magnesium12 mg(3% RDA)Potassium46 mg(2% EMR)
Ingredients (makes about 3/4 cup)
- 1/4 cup hazelnuts (34 g/ 1.2 oz)
- 1/4 cup pistachio nuts (31 g/ 1.1 oz)
- 2 1/2 tbsp sesame seeds (23 g/ 0.8 oz)
- 2 tbsp cumin seeds (12 g/ 0.4 oz)
- 1 tbsp coriander seeds (5 g/ 0.2 oz)
- 1 tsp sea salt
Instructions
- Prepare all the ingredients. You may want to use peeled hazelnuts instead of unpeeled as the skin tends to leave a slightly bitter aftertaste.
- Add the nuts to a dry heavy skillet over medium heat and stir until fragrant, around 2-3 minutes. Remove from the pan and allow to cool completely.
- Add the sesame seeds and whole spices and heat, stirring, until fragrant and the sesame seeds have started to brown, around 2 mins. Remove from the pan and allow to cool completely.
- Add the nuts, seeds and spices to a food processor and pulse a few times until the nuts have broken down and the mixture resembles coarse sand.
- Store in an airtight container in the pantry for up to a month.
Use in salads as a sprinkle or as a crust before frying any meat, fish or halloumi.
Roasted Nut & Seed Dukkah
Step by Step
Ingredients
- 1/4 cup hazelnuts (34 g/ 1.2 oz)
- 1/4 cup pistachio nuts (31 g/ 1.1 oz)
- 2 1/2 tbsp sesame seeds (23 g/ 0.8 oz)
- 2 tbsp cumin seeds (12 g/ 0.4 oz)
- 1 tbsp coriander seeds (5 g/ 0.2 oz)
- 1 tsp sea salt
Instructions
- Prepare all the ingredients. You may want to use peeled hazelnuts instead of unpeeled as the skin tends to leave a slightly bitter aftertaste.
- Add the nuts to a dry heavy skillet over medium heat and stir until fragrant, around 2-3 minutes. Remove from the pan and allow to cool completely.
- Add the sesame seeds and whole spices and heat, stirring, until fragrant and the sesame seeds have started to brown, around 2 mins. Remove from the pan and allow to cool completely.
- Add the nuts, seeds and spices to a food processor and pulse a few times until the nuts have broken down and the mixture resembles coarse sand.
- Store in an airtight container in the pantry for up to a month.
Use in salads as a sprinkle or as a crust before frying any meat, fish or halloumi.
Nutrition (per serving, 1 tbsp/ 6 g)
Calories29kcal
Net Carbs0.7g
Carbohydrates1.4g
Protein0.9g
Fat2.5g
Saturated Fat0.3g
Fiber0.6g
Sugar0.2g
Sodium118mg
Magnesium12mg
Potassium46mg
Detailed nutritional breakdown (per 1 tbsp/ 6 g)
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