Pistachio Dukkah

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Feeling nibbly but craving more flavor than plain carrot sticks can promise?

I have just what you need: dukkah.

Friends from Egypt and (less obviously) Australia and New Zealand are quite familiar with this magical spice and seed blend, but it hasn’t quite caught on in the States.  (That said, for the past year Trader Joe’s has introduced its own pre-made dukkah. I can’t admit to having tried it, but since all spices and seeds are at their best fresh, I recommend that you make your own.)

So what is it?

Dukkah is an Egyptian spice and nut blend used with olive oil as a dip for bread and crudités. It’s also excellent as a spice rub for meats and fish . Olive oil contains healthy unsaturated fats, and when used in small amounts, rounds out flavors without an excess of calories. This recipe is from Chef John Ash, as presented at the Healthy Kitchens, Healthy Lives Conference at the Culinary Institute of America, St. Helena, California. March, 2012.  This is one of the recipes I introduced at my most recent healthy cooking class.  For more like this, please cook with me! The class schedule is at www.Facebook.com/thedoctorsspicebox/events.  And please share the “Like” while you’re there!


Pistachio Dukkah

Yield: 1 cup (serves about 16)



1 cup roasted pistachios, finely chopped

1/2 cup sesame seeds

1/3 cup coriander seeds

2 tsp ground cumin

2 tsp salt

1 tsp sugar

2 tsp freshly ground black pepper

For serving: Your choice of bite sized raw vegetables (crudités), whole wheat flatbread, pita, or tortillas, and extra virgin olive oil for dipping.



1. Toast sesame seeds and coriander seeds separately in a dry pan over moderate heat for 3 minutes, until fragrant.

2. Grind toasted coriander in a spice grinder until fine. Add to a bowl along with pistachios and sesame seeds.

3. Grind cumin, salt, and sugar together in spice grinder until fine. Add to bowl, stir, adjust seasonings to taste.

4. Serve with a separate bowl of extra virgin olive oil and a platter of cut raw vegetables and warmed (grilled or griddled tastes best) whole wheat pita , flatbread or tortillas cut into triangles (8 triangles per pita). Dip triangles or vegetables first into the olive oil, then into the dukkah.


Nutrition info for dukkah: per 1 Tbsp serving:

75 cal, 4g carb, 6g fat, 3g protein, 297mg sodium, 1g sugar


5 responses

  1. Pingback: Umami Gravy (Vegan) | spicebox travels

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