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    Home » Sauces, spreads & dips

    Almond dukkah (nut & spice blend)

    Updated: Apr 6, 2025 · Published: Aug 20, 2019 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 19 Comments

    Jump to recipe
    Text overlay: Almond dukkah nut and spice blend. Bread dipped in nut and seed mixture by olive oil.

    This almond dukkah recipe is made with sesame seeds, coriander, fennel, anise, and salt. It’s my own copycat of Trader Joe’s dukkah.

    This recipe comes together in minutes. And it makes a generous 1 ½ cups.

    Dukkah in shallow bowl by baguette.

    Dipping warm bread in oil just got a whole lot better with the addition of dukkah.

    Dukkah is a flavorful nut and spice blend that is mostly used as a dip. Think of it as the savory Middle Eastern version of Lik-M-Aid Fun Dip.

    Except instead of dipping a candy stick into sugar dust, you’re dipping bread into oil to wet it, and then finally into a shallow bowl of dukkah. The nut & seed mixture sticks to the bread.

    When you bite into it, you’re greeted with notes of nuttiness, salt, sausage flavors from the fennel, a faint citrus flavor from the coriander, and licorice from the anise.

    It is a flavor explosion with a mild crunch.

    Dukkah (also spelled dukka and duqqa) is an Egyptian condiment that’s usually made with hazelnuts and seeds. For my dukkah recipe based on the Trader Joe’s mix, I use almonds, sesame seeds, anise seeds, fennel seeds, coriander seeds, and salt.

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Serving instructions
    • Make it your own
    • Ways to enjoy it
    • FAQ
    • Storage instructions
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “Your recipe is the first time ever I’ve tried Dukkah. OMG, one batch and I know I’ll be forever hooked. Really great recipe, Cadry. Me and my taste buds want to hug you.” – Dagmoon

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for dukkah.

    Almonds: Roasted & unsalted are best here.

    Spices: Whole fennel seeds, whole coriander seeds, and whole anise seeds.

    Sesame seeds: Use any color of seeds that you like. I usually go with white.

    Smoked salt: This adds a delicious undertone of smokiness. It can be replaced with kosher salt.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Spices being toasted in pan.

    Toast the following in a dry skillet on a medium heat:

    • Coriander seeds
    • Fennel seeds
    • Anise seeds
    • Sesame seeds

    Warm for a couple of minutes, stirring frequently, so that the seeds don’t burn.

    Once the seeds are fragrant, turn off the skillet.

    Move them to a clean, dry coffee grinder or spice grinder.

    Toasted spices in coffee grinder.

    Give it a pulse a few times, until coarsely chopped. Be careful not to over blend.

    (If you’d rather use a mortar & pestle for this, go for it.)

    Ground spices in coffee grinder.

    Then put the roasted & unsalted almonds into a food processor.

    Add the seed mixture, and smoked salt or kosher salt.

    Almonds, spices, and sesame seeds in food processor bowl.

    Pulse the food processor several times. Or turn it on low.

    Almond dukkah in food processor.

    You may need to stop and stir a few times, so that everything breaks down evenly.

    You want the dukkah to have an even, pebbly consistency. (Don’t turn it into almond flour or almond butter.)

    Serving instructions

    Put a few spoonfuls of almond dukkah into a small, shallow bowl.

    In another shallow bowl, drizzle extra virgin olive oil.

    Hand dipping bread into oil.

    Dip hot bread into the oil, and then directly into the dukkah to pick it up.

    Hand dipping bread into duqqa.

    Make it your own

    Make this dukkah recipe your own by switching up, swapping, or adding different nuts and seeds.

    Instead of almonds, try hazelnuts, walnuts, pistachios, cashews, pine nuts, sunflower seeds, and/or pumpkin seeds.

    Instead of or in addition to the seeds listed here, try one to two teaspoons of cumin seeds, caraway seeds, or black peppercorns.

    Ways to enjoy it

    There are so many ways to enjoy this flavorful Middle Eastern spice blend!

    Serve it as an appetizer

    Dukkah with bread and oil is a delicious starter for a kale salad.

    It is also a tasty addition to a vegan charcuterie board or mezze platter.

    Fill out a vegan charcuterie board with:

    • Warmed Castelvetrano olives
    • Grilled artichoke hearts
    • Dolmas
    • Crudités
    • Fruit

    Use it as a topping

    Dukkah sprinkled on bowl of hummus.

    A sprinkling of dukkah on top takes store-bought or homemade hummus up a serious notch.

    Of course, it’s equally delicious on top of baba ganoush.

    Serve with pillowy pita bread.

    Dukkah sprinkled on hummus & pita.

    Use it as a finishing spice

    Dukkah is a delicious finishing spice on:

    • Avocado toast with a drizzle of tahini
    • Roasted cauliflower
    • Creamy vegan tomato soup

    Give it as a gift

    Dukkah makes a great DIY vegan food gift.

    Put it in a jar, and tie on a ribbon.

    Then give it with a baguette & nice bottle of olive oil.

    FAQ

    Where did the word “dukkah” originate?

    The word is derived from the Arabic “to pound.” That’s a reference to the way a mortar and pestle is typically used to grind down the nuts and seeds into a blend. However, it’s even easier if you use a food processor and spice/coffee grinder!

    Can I use ground spices for dukkah instead of whole?

    I wouldn’t advise it. Even though you will be grinding the spices, the texture you’re aiming for is just slightly crushed. You don’t want a smooth powder like you’d find in commercially ground spices. It should adhere to the bread like pebbles, not dust.

    I recommend visiting your grocery store bulk bins to buy a scoop of each of the whole spices. That way you don’t have to commit to an entire jar.
    A spoonful of whole spices usually costs just change.

    Storage instructions

    Keep dukkah in an airtight container in the refrigerator, so that the oils in the nuts stay good.

    It will last for several weeks in the refrigerator.

    Bread encased with dukkah.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Dukkah nut and seed blend on plate by sliced bread.

    Almond dukkah

    Author: Cadry Nelson
    5 from 11 votes
    This coarse nut & seed mix was inspired by a favorite product at Trader Joe's. The most popular way to use dukkah is by first dipping bread into extra virgin olive oil. Then immediately dip it into a small bowl of dukkah. The seed & nut mix will adhere to the bread.
    Makes about 1 ½ cups of dukkah.
    (Calories listed are for the dukkah only, and do not include bread or oil for dipping.)
    Print Pin Rate
    Prep Time: 2 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 12 people
    Course: Appetizer
    Cuisine: Middle Eastern, Vegan
    Keyword: dip

    Ingredients

    • 2 teaspoons fennel seeds whole
    • 2 teaspoons coriander seeds whole
    • 2 teaspoons anise seeds whole
    • ½ cup sesame seeds
    • 1 cup almonds dry roasted & unsalted
    • ½ teaspoon smoked salt or kosher salt
    • Extra virgin olive oil
    • Baguette warmed, or pita bread

    Instructions

    • Bring a dry skillet to a medium heat. Add fennel seeds, coriander seeds, anise seeds, and sesame seeds. Cook for 2 or 3 minutes, until fragrant. Make sure to stir occasionally, so that none of it burns.
    • Put the seed mixture into a clean, dry coffee grinder or spice grinder. Pulse a few times. Be careful not to blend too much. You don't want it to turn into a powder. It should have a gritty texture.
    • Put the almonds, spice mixture, and smoked salt or kosher salt into a food processor. Put the food processor on low, or pulse until the dukkah has a mostly even, pebbly consistency. You may need to stop occasionally to stir, so that everything gets evenly mixed.
    • To serve, put a few spoonfuls of dukkah into a small dish. Pour extra virgin olive oil into a separate small dish. Dip the warmed bread into oil & then into the dukkah, so that the nuts & seeds adhere to the bread.

    Notes

    Be sure to use whole fennel seeds, coriander seeds, and anise seeds. You don’t want ground fennel, ground coriander, or ground anise. Even though you will be grinding them, you don’t want them to be a finely ground powder. Ultimately, they will have a slightly gritty texture.
    When choosing almonds for your dukkah, be sure to use ROASTED not raw. Roasting gives the nuts a lot more flavor, and it’s just not the same raw.
    Feel free to vary the nuts, seeds, and spices to suit your preferences. Try it with roasted hazelnuts, pistachios, pumpkin seeds, pine nuts, or cashews instead of almonds & sesame seeds. For the spices, swap out or add 1 to 2 teaspoons of cumin seeds, caraway seeds, and/or black peppercorns.
    Dukkah makes a nutty, salty addition to your mezze platter or vegan charcuterie board. Other ways to use dukkah include sprinkling it on top of avocado toast, hummus, roasted vegetables, salads, and soup. I’ve even sprinkled it on top of (non-dairy) buttered corn on the cob.
    Store dukkah in a covered container in the refrigerator.
    Recipe adapted from Toasted Hazelnut Crunch Dip in Vegan Eats World by Terry Hope Romero.
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    Nutrition

    Calories: 108kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 98mg | Potassium: 128mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 11 votes (2 ratings without comment)

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    1. dagmoon

      April 06, 2021 at 2:33 pm

      5 stars
      Your recipe is the first time ever I’ve tried Dukkah. OMG, one batch and I know I’ll be forever hooked. Really great recipe, Cadry. Me and my taste buds want to hug you.

      Reply
      • Cadry

        April 22, 2021 at 10:47 am

        That’s so wonderful to hear! Thank you for letting me know!

        Reply
    2. Becki

      July 19, 2020 at 2:26 pm

      5 stars
      I was just asking them for this the other day! They said it would be back in January, but I don’t want to wait that long. I actually already ordered the ingredients and planned to figure it out…but you’ve already done that, and given me some additional ideas of how to use it. Thanks! Christmas gifts sounds like a great idea!

      Reply
      • Cadry

        July 24, 2020 at 11:13 am

        It’s mystifying to me why some of their items are seasonal, especially small jars like this. It’s always a good time for bread, oil, and dukkah. It seems like there would be room in their spice section. At any rate, I hope you enjoy the recipe, Becki!

        Reply
    3. Kimberly

      November 25, 2019 at 9:53 am

      Made this today – as I canNOT see myself paying $29 for a container online while waiting for TJ to bring this back (why do they keep removing things we like?). Anyways, for the almonds – the container I bought says it is 1-3/4 cup, but the weight is 5.5 ounces. I ended up having to double the spices, and add 1/4 cup of sesame seeds to make it how I remember it tasting.

      How did you measure the almonds for your recipe?

      Reply
      • Cadry

        November 25, 2019 at 10:08 am

        Hi, Kimberly! That is a problem with Trader Joe’s – that things you fall in love with go away for a time. After all, there’s no reason why dukkah would have to be seasonal. People could easily eat it all year ’round. I can totally understand not wanting to pay $29 for a small container of nuts, seeds, and spices!

        I used a measuring cup for the almonds.

        If you used 1 3/4 cup of almonds instead of the cup of almonds called for in the recipe, it would make sense that you’d need to increase the spices too. That said, I happened to have a wayward container of TJ’s dukkah in my fridge that I tried again AFTER making my version. And I noticed that mine isn’t as licorice-forward (with anise & fennel) as the Trader Joe’s version. I prefer it that way, but feel free to adjust to your preferences. Anyway, I hope your tweaked version satisfies you until TJ’s brings theirs back! 🙂

        Reply
    4. Mandy

      August 23, 2019 at 10:59 am

      5 stars
      I can’t wait to make this!!!! Love dukkah and I was so happy to see you recreated it! I will definitely make extra for gifts – what a great idea!
      P.S. – Trader Joe’s and Costco make me so sad with their disappearing products!!

      Reply
    5. Dianne

      August 22, 2019 at 12:24 pm

      5 stars
      I didn’t get to Trader Joe’s for a few weeks, and I missed the dukkah! (Or perhaps it was regional and the stores here didn’t get it.) I’m glad you were able to recreate it and share with us how to do it, so I make my own. I’m looking forward to sprinkling it on avocado toast!

      Reply
      • Cadry

        August 22, 2019 at 3:16 pm

        Excellent! I hope you love it as much as I do, Dianne.

        Reply
    6. Susan

      August 22, 2019 at 1:49 am

      5 stars
      I don’t have a TJ to rip things away from me, but I also don’t have them to begin with. So I love when people make versions of their favourite products so that I can make them at home and experience them too.

      Reply
      • Cadry

        August 22, 2019 at 10:26 am

        That’s a silver lining, right? 🙂 I hope you enjoy the dukkah if you decide to try it!

        Reply
    7. Becky Striepe

      August 20, 2019 at 6:42 pm

      5 stars
      Oh my gosh, Cadry, I have got to make this ASAP! I love any excuse to dip bread in olive oil. I love that you found a quicker way to make this and have it year-round!

      Reply
      • Cadry

        August 22, 2019 at 10:25 am

        Thanks, Becky! I hope you enjoy it & get as addicted to dukkah as I am!

        Reply
    8. Shell

      August 20, 2019 at 2:23 pm

      5 stars
      I’m fascinated. Dukkha is brand new to me. I definitely love the idea of trying it with pumpkin seeds. Dukkha feels like fall to me, so not sure why TJ thinks it is a good idea to take it away!

      Reply
      • Cadry

        August 22, 2019 at 10:24 am

        Some of the things they mark as seasonal seem very random. David is really in love with their pickle flavored popcorn. It’s seasonal too. But obviously, there’s nothing especially seasonal about pickles or popcorn. Who knows? Anyway, let me know if you try the dukkah recipe with pumpkin seeds!

        Reply
    9. Susmitha

      August 20, 2019 at 11:29 am

      5 stars
      Ohh this is so interesting! I’ve never heard of Dukkah before. But I’m already loving the idea of dipping bread in olive oil and then this. Yum. Thanks for sharing, Cadry. I’ll be trying it very soon.

      Also, yeah TJ’s disappearing products are such a frustration. 🙁

      Reply
      • Cadry

        August 20, 2019 at 1:51 pm

        Thank you, Susmitha! I really hope you enjoy it, and thank you for dropping by and commenting. It’s so nice to “see” your smiling face!

        Reply
    10. David

      August 20, 2019 at 10:54 am

      5 stars
      I love Dukkha! And am always sad when my favorite TJ’s products disappear for the season. But this recipe has helped with that! 🙂

      Reply
      • Cadry

        August 20, 2019 at 1:48 pm

        I’m so glad to hear that. Now you need to work on a popcorn pickle recipe!

        Reply

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