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Hand holding bread that's dipped in dukkah.
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5 from 7 votes

Sesame seed & almond dukkah

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.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizer
Cuisine: Middle Eastern, Vegan
Keyword: dip
Servings: 12 people
Calories: 108kcal
Author: Cadry Nelson



  • 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.


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.


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