Pistachio Dukkah

Pistachio Dukkah

A toasted blend of pistachios, sesame, and warm spices for dipping or sprinkling.

Total 20 min Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts, Sesame

Dukkah is an Egyptian nut and spice blend, toasted separately then coarsely crushed for a crunchy, aromatic texture. Serve it with olive oil and crusty bread for dipping, or sprinkle over roasted vegetables, hummus, and salads for a nutty, fragrant finish.

Ingredients

  • 1 cup shelled pistachios
  • 1/3 cup sesame seeds
  • 3 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. Toast the pistachios in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly golden, about 4 minutes. Transfer to a plate to cool.

  2. In the same skillet, toast the sesame seeds over medium heat, stirring constantly, until golden, about 2 minutes. Transfer to a separate plate.

  3. Add the coriander seeds, cumin seeds, and fennel seeds to the skillet and toast over medium heat, shaking the pan occasionally, until fragrant and starting to pop, about 3 minutes. Remove from heat and let cool.

  4. Pulse the cooled pistachios in a food processor until coarsely chopped with some larger pieces remaining; transfer to a bowl.

  5. Pulse the toasted coriander, cumin, and fennel seeds in the food processor until coarsely crushed, not powdery.

  6. Combine the crushed spices with the chopped pistachios, toasted sesame seeds, salt, black pepper, and red pepper flakes. Stir well to distribute evenly.

  7. Let the dukkah cool completely, then store in an airtight container at room temperature for up to 2 weeks.

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    Pistachio Dukkah

    Dukkah is an Egyptian nut and spice blend, toasted separately then coarsely crushed for a crunchy, aromatic texture. Serve it with olive oil and crusty bread for dipping, or sprinkle over roasted vegetables, hummus, and salads for a nutty, fragrant finish.

    20 min 16 oz 90 cal

    Ingredients

    • 1 cup shelled pistachios
    • 1/3 cup sesame seeds
    • 3 tablespoons coriander seeds
    • 3 tablespoons cumin seeds
    • 1 tablespoon fennel seeds
    • 1 teaspoon flaky sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon crushed red pepper flakes

    Method

    1. 1

      Toast the pistachios in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly golden, about 4 minutes. Transfer to a plate to cool.

    2. 2

      In the same skillet, toast the sesame seeds over medium heat, stirring constantly, until golden, about 2 minutes. Transfer to a separate plate.

    3. 3

      Add the coriander seeds, cumin seeds, and fennel seeds to the skillet and toast over medium heat, shaking the pan occasionally, until fragrant and starting to pop, about 3 minutes. Remove from heat and let cool.

    4. 4

      Pulse the cooled pistachios in a food processor until coarsely chopped with some larger pieces remaining; transfer to a bowl.

    5. 5

      Pulse the toasted coriander, cumin, and fennel seeds in the food processor until coarsely crushed, not powdery.

    6. 6

      Combine the crushed spices with the chopped pistachios, toasted sesame seeds, salt, black pepper, and red pepper flakes. Stir well to distribute evenly.

    7. 7

      Let the dukkah cool completely, then store in an airtight container at room temperature for up to 2 weeks.