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Small wooden bowl filled with nut free dukkah. In the background is some sliced sourdough bread and a bowl of olive oil

Nut Free Dukkah

  • Author: Nina Mills
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 120 grams 1x
  • Category: Condiments
  • Cuisine: Middle Eastern


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


  1. In a medium frypan over medium heat, toast coriander and cumin seeds until fragrant, then pour into food processor
  2. In the same frypan, toast pumpkin and sunflower seeds until golden. Add these to the food processor
  3. Blend together until a coarse powder
  4. 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

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