Dukkah is that sandy stuff you sometimes get served with bread and olive oil when you go out for dinner. Rest assured it isn’t sand, but a mix of seeds, spices and nuts…which means dukkah is something I have to steer clear of.
That was until I made my own nut free dukkah.
Seriously, this just involved a simple swap out of the nuts for some toasted pumpkin and sunflower seeds. Too easy.
OK, if you have read this far and are asking yourself, what the heck do I even do with dukkah, here are some ideas:
- The classic fresh bread dipped in olive oil and dukkah as an appetiser or snack
- Sprinkled on salad
- Sprinkled on eggs
- To make a crust on chicken or fish
- Toss through roasted vegetables or sprinkle over greens
- Add some crunch to your hummus or dip
- Mix it through your smashed avo
I am sure you will come up with many more once you have made up a batch. It keeps best in the fridge – use a little or a lot, it is totally up to you!
A simple swap of nuts for toasted pumpkin and sunflower seeds makes this middle eastern dukkah safe for people with a nut allergy.
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seed
- ¼ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon sumac
- In a medium frypan over medium heat, toast coriander and cumin seeds until fragrant, then pour into food processor
- In the same frypan, toast pumpkin and sunflower seeds until golden. Add these to the food processor
- Blend together until a coarse powder
- Stir through sesame seeds, salt, pepper and sumac and then transfer to an airtight glass jar. Store in the fridge until ready to use
Keywords: nut free dukkah, allergy friendly
How would you use dukkah?