How To Make Dukkah At Home | Mount Zero Olives

August 25, 2021

Easy dukkah recipe to try at home

Have you tried dukkah? If not we tip dukkah – a traditional Egyptian recipe combining nuts, spices and seeds – will be your new favourite savoury condiment in no time.

Commonly (and arguably best) consumed by dunking your favourite type of bread in extra virgin olive oil (EVOO) then coating it with crumby dukkah deliciousness. Perfect as a snack on its own or served as an accompaniment to a cheese board, dips or any tapas-style meal.

There are a variety of other inventive and yummy ways to incorporate your dukkah into breakfast, lunch and dinner dishes, but we’ll get to those later.

Wondering how to make dukkah for yourself? Check out our simple dukkah recipe that’ll allow you to whip up a dukkah spice mix in just five minutes.

How to make dukkah

What you need 

  • Food processor 
  • Frypan
  • Wooden spoon
  • Glass jar or Tupperware container (for storage)


Hazelnuts, ½ cup 
Almonds, 3 tbsp          
Sesame seeds, 5 tbsp                         
Pistachios, 3 tbsp
Ground cumin, 1 tsp
Ground coriander,1 tsp 
Black pepper, ¼ tsp 
Mount Zero Pink Lake Salt, ½ tsp


Step 1. Over medium heat, dry toast your almonds and hazelnuts in a pan. This takes about three minutes. Stir and toss your nuts regularly until they are golden brown. Transfer to a bowl.

Step 2. Next, in the same pan, toast your spices and sesame seeds until golden. Note: these petite flavour-packed seeds cook quickly so toss frequently and keep an eye on them to avoid burning.

Step 3. Add the spices, sesame seeds, toasted nuts, pistachios, a dash of pepper and a generous pinch of pink salt to your food processor. Blitz the mixture for a few seconds (10 seconds max) until you’re left with a coarse and chunky texture. You don’t want your dukkah mixture to be too powdery or fine.

Step 4. Transfer the mixture to a bowl to serve with your favourite bread and EVOO or to a jar to enjoy later. Your dukkah will keep in an airtight container for up to two weeks.

Wish to skip the dishes and cooking time? Buy Mount Zero’s Egyptian Dukkah to see what all the fuss is about.

Dukkah serving suggestions and uses

Now that you know how to create dukkah with the perfect nuttiness and spice blend, here are our favourite ways to enjoy freshly made dukkah:

  • The traditional way to eat dukkah is by dipping fresh bread (grab some pita bread, sourdough, Turkish bread or baguette slices) into high quality EVOO and then press to coat it in dukkah. Dip, press, eat and repeat – delightful.
  • Add a generous pinch or two of dukkah on top of your poached eggs and smashed avocado toast for a herby spicy flavour boost. Don’t forget to top it all off with a squeeze of fresh lemon juice.
  • Liven up soup, salads and roast veggies (we highly recommend cauliflower, sweet potato and carrots) with a sprinkle of dukkah for extra crunch and seasoning.
  • It’s also the perfect finishing flourish to elevate grocery store-bought or homemade dips like labneh and hummus.
  • We also like to use it to season meat, chicken, fish and tofu. It's ideal for creating an impressive golden crust.

The best recipes using dukkah

There is no shortage of ideas to put your homemade dukkah to good use. For example, try mixing it with natural greek yoghurt and honey to add to a breakfast bowl or dip raw vegetables in it for a healthy and satisfying treat.

If you’re on the hunt for flavourful meals to prepare using your homemade batch of dukkah, here are some recipes designed by Australian culinary whizzes that creatively incorporate dukkah.

Oven-roasted organic pumpkin, zucchini, capsicum and quinoa ‘risotto’

Karen Chau of heal’r shares the steps to make her healthy roast vegetable and quinoa spin on risotto.

Recipe developer from, Karen Chau shares her award-winning nutritious take on risotto. Combining roast pumpkin, turmeric, ground coriander, zucchini, capsicum, ginger, garlic, quinoa and organic coconut sugar topped off with a sprinkling of lemon pressed EVOO and dukkah, this is no doubt a tasty superfood-packed dish.

View the full recipe

Slow roasted pork shoulder with roasted pumpkin and chickpeas

Chef Annie Smithers lets us in on her secrets to cook a hearty farmhouse style roast pork shoulder with a chickpea and pumpkin side.

Hailing from the restaurant Du Fermier in Trentham, VIC, famed garden-to-table chef Annie Smithers talks us through her tips for making irresistibly succulent roast pork served with buttery roast pumpkin, organic chickpeas and dukkah crumb. With a cooking time of five hours including a tempting sauce and crackling, this dish is certainly a labour of love but well worth the wait.

View the full recipe

Chickpea dukkah crackers

Recipe writer Cle-Ann Stampolidis shares her six-step recipe for making crunchy chickpea dukkah crackers.

Cle-Ann Stampolidis, recipe writer and food stylist extraordinaire runs us through her simple technique to prepare nutty chickpea and dukkah crackers. All you need is chickpea flour, baking powder, dukkah, EVOO, pink lake salt and water. Enjoy with your favourite dip, olive tapenade, as a substitute for croutons or as a healthy snack. Plus, these tasty morsels are vegan friendly.

View the full recipe

Have our mouth-watering recipes and serving suggestions convinced you to make dukkah at home yet? As such a flexible, delicious and easy to make condiment, we’re certain it will become a pantry staple used by the jarful once you try out a few different combinations.

For more ways to use dukkah in your cooking, take a look at these dukkah recipes