Dukkah Spice Blend

Gluten Free - Vegan - Paleo - No Sugar

Makes one heaping cup


  • 1/4 cup (30 grams) hazelnuts (unsalted)  
  • 1/4 cup (30 grams) shelled pistachios (unsalted)
  • 4 tablespoons sesame seeds
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 teaspoons dried thyme
  • 1 teaspoon fennel seeds
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons dried lemon peel
  • 1 teaspoon pink or sea salt


  1. Toast the hazelnuts and pistachios in a dry skillet, or place on a sheet pan and roast on 350F for 8 minutes or until fragrant.
  2. In a skillet over medium heat toast the seeds and berries (from sesame to black pepper) in the skillet for 2-3 minutes or until fragrant shaking the pan frequently so they don’t burn. Let cool completely. Add the salt and the lemon peel to the mixture and set aside.
  3. First place the hazelnuts and pistachios (or larger nuts) in a spice grinder and pulse a few times to get the mixture started.
  4. Pour the nuts out onto a plate with the other spices and mix up with your hands or a spoon.
  5. In small batches add all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle.
  6. Pour mixture into a jar and  close tightly. Keep in a cool dry place.

Serving suggestions:

I like to sprinkle this on top of veggies as a garnish or I dip apple slices into the Dukkah for a heavenly snack!