Dukkah (Egyptian Spice Dip)

Featured in the Honolulu Star-Advertiser on January 27, 2016.



Dukkah (Egyptian Spice Dip)

  • 1 tablespoon whole coriander seed
  • 1 tablespoon whole cumin seed
  • 1/2 teaspoon dried thyme
  • 1 teaspoon lemon zest
  • 1/4 cup sesame seeds
  • 1 cup shelled pistachio nuts, toasted
  • 1 cup macadamia nuts, toasted
  • 1/4 teaspoon salt


  1. In a saute pan, gently toast spices, lemon zest and sesame seeds.
  2. Add spice mixture to nuts and salt; pulse in a food processor to form a course dry mixture.
  3. Serve as a dry dip with crusty bread, naan, or pita and olive oil.

Makes 2 cups.

Approximate Nutrient Analysis per tablespoon serving of Spice dip only (not including bread to dip or olive oil):
60 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 20 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugar, 1 g protein


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