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This recipe is from Pat Crocker’s cookbook, The Vegan Cooks Bible. Dukka is a loose, dry mixture of chopped nuts and spices that is crushed and commonly found in the Middle East. It is often eaten as a snack by dipping bread (dairy-free of course!) in olive oil and then in the Dukka. For a sweet treat, you could use a honey or agave dip.
Serves: 625 ml (2½ cups)
  • 250 ml (1 cup) sesame seeds
  • 45 ml (3 tbsp) whole coriander seeds
  • 30 ml (2 tbsp) whole cumin seeds
  • 250 ml (1 cup) unsalted dry-roasted peanuts
  • 5 ml (1 tsp) sea salt
  1. In a small, heavy skillet or saucepan over medium heat, toast sesame seeds, stirring constantly until pale brown, 1 to 2 minutes. Be careful not to burn the seeds. Set aside to cool.
  2. In same skillet, combine coriander and cumin seeds. Toast over medium heat until seeds begin to pop and their fragrance is released, 1 to 2 minutes. Let cool.
  3. In a food processor or using a mortar and pestle, grind or pound toasted spices until finely ground. Add sesame seeds and peanuts and pulse or pound until texture resembles coarse sand but not a paste. Tip into a small bowl and stir in salt to taste.
  4. Store dukka in a small jar with lid in the refrigerator or a cool, dark place for up to 2 months.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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