Aggie's Kitchen

Empowered Eating: Recipe for Dukkah Spice Blend

Dukkah Spice Blend Recipe | Aggie's Kitchen

Earlier this month, I had the opportunity to take a look at McCormick’s Global Flavor Forecast for 2013. With no surprise, the trend that immediately caught my eye was Empowered Eating. Basically, McCormick recognizes that more and more people are starting to take control of their health and what they are eating to support good health – this includes enhancing food that is already good for you to elevated flavors through spices and flavors.

I am all over this trend for so many reasons.

One of the recipes that McCormick featured under their Empowered Eating profile is a spice blend called Dukkah. When I saw this recipe, I immediately knew I was going to make it and probably love it and use it often. I was right.

Dukkah Spice Blend Recipe | Aggie's Kitchen

What is dukkah? (I had no idea either.) Dukkah is a Middle Eastern aromatic spice blend made from a combination of nuts, seeds and whole spices. It can be eaten as shown here, added in olive oil along with bread for dipping – or as a spice rub to enhance fish and meats or to sprinkle over vegetables. After making a batch of dukkah earlier this week, I’m saying yes to all of the above. I personally can not wait to enjoy a piece of dukkah crusted fish very soon (cooked similar to this Almond Crusted Tilapia that I love). Not a bad way to incorporate healthier eating into the new year is it?

Dukkah Spice Blend Recipe

I prepared a batch of this dukkah in just a few minutes. All you need is a few spices, sesame seeds and your favorite nut (hazelnuts are traditionally found in this recipe, but I wanted to use pistachios – next time almonds?). After toasting up all the components, I crushed and blended them together in small batches using a mortar and pestle. If you don’t have a mortar and pestle, the end of a large wooden spoon and a sturdy bowl would work well. You could also always use a clean coffee grinder (set aside for just spices), or run a rolling pin over everything tucked into a large ziplock bag.

Dukkah Spice Blend Prep

I served this to my family as a snack along some crusty baguette I had on hand, but this obviously wasn’t the most “healthy” way of eating dukkah. If you are entertaining over the weekend or for New Year’s, consider wowing your guests with a unique dipping oil like this one, maybe along side some soft pita bread or crusty baguette like I did. After the holidays are over start experimenting with dukkah by using it as a spice rub for lean protein or tossing it with some sauteed vegetables. I have mine stored in a small mason jar near my stove top (along with my salt, pepper and oils) ready to be used.

Dukkah Spice Blend Recipe | Aggie's Kitchen

Print Recipe

Dukkah Spice Blend

Yield: Makes about 2/3 cup or 10 (1-tablespoon) servings.


  • 1/2 cup coarsely chopped hazelnuts or a combination of nuts, such as hazelnuts, pistachios,
  • almonds, cashews, pine nuts or macadamia nuts
  • 1 tablespoon McCormick® Gourmet Collection Coriander Seed
  • 1 tablespoon McCormick® Sesame Seed
  • 1 1/2 teaspoons McCormick® Cumin Seed
  • 1/4 teaspoon McCormick® Ground Black Pepper
  • 1/2 teaspoon salt


  1. Heat medium skillet on medium heat. Add nuts; cook and stir 2 to 3 minutes or until fragrant and toasted. Immediately pour out of hot pan to avoid over-toasting. Set aside. Toast coriander, sesame and cumin seeds in same skillet on medium heat 2 minutes or until fragrant and toasted. Immediately pour out of hot pan.
  2. Place 1/2 of the toasted nuts in clean coffee grinder. Process until finely ground and crumbly. (Do not allow mixture to become a paste.) Transfer to small bowl. Repeat with remaining nuts then seed mixture. Add pepper and salt to seed and nut mixture; mix until well blended. Store in an airtight container in cool, dry place up to 1 month.

Dukkah, an aromatic Middle Eastern spice blend, is typically sprinkled on olive oil-dipped pita bread. Try dukkah on vegetables, pasta, rice or as a spice rub on seafood and meats.

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(Disclosure: I have partnered up with McCormick & Company for this post. My thoughts and opinions on this blog are always my own.)

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22 comments on “Empowered Eating: Recipe for Dukkah Spice Blend”

  1. MMmmm I can smell it! This looks so good, I love the flavors of coriander, cumin, and sesame. I would have picked pistachios too! What a fun opportunity with McCormicks, thanks for sharing.

    • You have to try it, it is such a great way to change things up! Hope you are well Sheila, and enjoying the holidays with your beautiful family!

  2. Sounds wonderful! Thank you for sharing!


  3. I’m glad you explained what dukkah is…I had no idea either. But I love the sound of it!

  4. That’s it, I’m totally buying a mortar & pestle TODAY – this looks too good to pass up!

    • Treat yourself to a nice gift Heather – I’ve had mine a couple of years now and love it 🙂 And it looks pretty on the counter top.

  5. This sounds similar to za’atar!! Love this – have never heard of it!! We love eating za’atar in salad with olive oil and lemon juice or sprinkled over labne, a thick yogurt similar to greek yogurt then dipping with pita bread. I love that this has nuts in it – I bet its incredible!!

    • I’ve actually heard of za’atar before but never knew what it was Liz! Mmmmm, everything you just wrote in this comment just made me so hungry!

  6. Ummm this seasoning blend sounds amazing!

  7. Dukkah is amazing! I first discovered it myself about a year ago and can’t get enough of it. Love the idea of using pistachios! I like to toast some and sprinkle over simply cooked vegetables – adds so much flavor!

  8. I’ve never heard of that, but you better believe I’m going to try it!

  9. I’ve never heard of dukkah before either. What an easy way to change up every day meals.

  10. This is why I LOVE your blog…. you rock at introducing us to yummy, unique, easy and delicious foods, tips and tricks. Cannot wait to try this. Tim LOVES flavor and loves spices…. so he will be sold.

  11. I grew up with this (also called ‘doa’); it brings back memories. We would eat it sprinkled on buttered bread; my cousins always added a slice of tomato to theirs. Today I enjoy it on egg dishes or soft cheese as well. And certainly could be topped on fish.

  12. I love this, Aggie! Sounds so awesome and it would be something different for us to try!! Thank you so much!!

  13. I just have to try this, thanks so much for the recipe!

  14. We have a mortar & pestles and I always forget to use it. I have never heard of this, so once again we’re enlightened with McCormick! Love this post, Aggie. As I’ve always said, you’re the “spice girl,” anyway! 🙂

  15. What a fabulous recipe and so cool to see something so unique. Just love spices and herbs so this really caught my eye. I had a good giggle over you wanting to put pistachios in it. I swear I would put them in everything if it was socially acceptable.

  16. I love dipping bread in those spicy olive oil bowls of goodness! This is amazing Aggie!