How to make Sesame-Free Dukkah

the ingredients and equipment for making sesame free dukkah

If you’re not familiar with Dukkah, this blend of crushed roasted nuts and spices originally hails from Egypt. Traditionally served with olive oil and fresh bread, while the extant mix of ingredients has changed and adapted as it’s use spread, one core ingredient is sesame seeds. As I am allergic to sesame seeds, I have to make my own sesame-free dukkah if I want to enjoy it in recipes. A sprinkle of Sesame-free Dukkah adds a textured topping to a hummus or a Middle Eastern flavours to a salad or some simple roast vegetables.

How to make Sesame-Free Dukkah

A recipe such as Dukkah needn’t rely on exact measures, but balance of flavour. Start with the first 4 ingredients, these are common in most recipes. From there add small amounts of seasonings and your choice of spices small amounts at a time, taste and adjust, remember to keep notes so you can re-create your unique blend of dukkah. Remember to keep notes as you add so that you can make again in the future.

Dukkah Base


  • 1/4 cup shelled hazelnuts or for a nut free version try pumpkin seeds
  • 1/4 cup sunflower seed
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • sumac – sour lemony taste
  • fennel seeds – anise liquorice flavour
  • fenugreek seeds – reminds me of curry
  • chilli – choose to suit your heat level preferences, I like Aleppo.
  • pistachio and almond also appear in many recipes – I’m now allergic to both – but you could experiment and create your own unique blend


Preheat oven to 180º.

Line two baking trays with parchment paper and spread hazelnuts and sunflower seeds or nuts of choice in a single layer, on a separate baking tray. Roast for 10-15 minutes or until lightly golden.

Place on a clean tea towel and fold over and roll the hazelnuts so the skins come off.

Heat a  heavy-based pan to toast the coriander and cumin seeds. Shake or stir so they brown evenly.

Use a mortar and pestle, food processor or coffee grinder to make the dukkah.

Grind the coriander and cumin seeds first, then add hazel nuts and sunflowers seeds. Take care not to over blend. Stir the sea salt and ground black pepper into the dukkah.

Taste, if adding extra spices use only small amounts at a time and remember to taste as you go.

Sesame-free dukkah will keep for several weeks in the fridge if stored in an airtight jar or container.

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