Traditional dukkah is made with hazelnuts, but they are not low FODMAP, so I have adapted the recipe using walnuts and pumpkin seeds.
Dukkah is a Middle Eastern recipe, but it goes with so many other cuisines. You can see my serving ideas below for some of my favourite ways to enjoy it.
I always have a jar of Dukkah in the cupboard as it keeps for ages, it is quick and easy to make, and is delicious with so many things. For me, it is a staple item like oil or salt. My sister, who is a chef in Australia, first introduced me to this seriously scrummy mixture of nuts, seeds and spices. I have loved dukkah ever since, and especially now as I have reined in my salt intake to be healthier, replacing it with a teaspoon of dukkah, which satisfies any salt cravings.
- ½ cup walnuts
- ½ cup pumpkin seeds
- 1 tbs fennel seeds
- 1 tbs cumin seeds
- ¼ tsp-½ tsp salt
- ¼ cup hemp seeds
- 2 tbs sesame seeds
- * I use a dry cup measure for all my measuring (liquid and dry)
- Place all the ingredients in the blender and blitz for 1 minute. If your blender is very powerful then maybe blitz for just a few seconds as you want it to be slightly chunky.
Dipping Chia Seed Bread or Flatbread in oil and then in the Dukkah.
Sprinkle on top of poached eggs.
Sprinkle on top of mashed avocados.
Sprinkle on soups.
Sprinkle on to soft-boiled eggs.
Tossed into salads.
A tablespoon on my Carrot Hummus.