This is a fantastic addition to platters when entertaining over the festive season. All you need to add is a side dish of good quality olive oil and some fresh bread. Dukkah can be used as a tasty coating for chicken or fish. It’s also delicious sprinkled over hummus, on avocado toast or over salads


  • 20 min
  • Makes 2 & 1/2 cups
  • Easy


1/2 cup Shelled Pistachios

1/4 cup Natural Almonds

¼ cup Hazelnuts

2 tablespoons coriander seeds

2 tablespoons fennel seeds

1 tablespoon cumin seeds

1/4 cup Sesame Seeds

1 teaspoon salt



Preheat the oven to 170 degrees. Place the nuts in an oven-proof dish and roast for 10 minutes.


Place the hazelnuts in a dry tea towel and rub off as much skin as possible.


Heat a dry skillet over a medium-low heat. Toast the coriander seed, fennel seeds and cumin seeds for a few minutes until fragrant.


Wipe out the hot skillet with a dry cloth. Place the sesame seeds in the pan over the same heat. Toast for a few minutes until lightly golden.


Place the nuts and spices into a food processor. Blitz until the texture of coarse breadcrumbs. Stir through the sesame seeds and salt. Allow to cool completely before storing in an airtight glass jar for 2-3 weeks.

Created by Kelly Gibney