close up of Walnut Dukkah
Print Recipe

Walnut Dukkah

Walnut Dukkah is a delicious seed and nut mix, warm with black pepper and spices. Try it mixed with olive oil and used as a dip for bread or sprinkled over a myriad of dishes from roasted vegetables to baked fish to houmous.
Prep Time5 mins
Total Time5 mins
Course: Appetiser
Cuisine: Eygptian
Servings: 10 people
Calories: 84kcal
Author: Georgina Hartley


  • 75 g walnuts
  • 50 g sesame seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon sea salt


  • Pre-heat the oven to 180°C.
  • Spread the walnuts out on a baking tray and bake for 10 minutes.
  • Remove the walnuts from the oven and chop roughly then set aside.
  • Place the coriander seeds, cumin seeds and peppercorns in a small saucepan and lightly toast for a couple of minutes on a low heat until aromatic.
  • Pulse the seeds and peppercorn and the salt in a spice blender or with a pestle and mortar until relatively fine.
  • Finally toast the sesame seeds in a small saucepan for a minute or so until some of them are just starting to turn a light gold.
  • Put the sesame seeds, the walnuts and the spice mix in a clean jar and shake wildly until everything is evenly dispersed.
  • The dukkah can keep for a couple of months in a cool cupboard.


Calories: 84kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 85mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1.5mg