alive logo

Nut and Seed Dukkah

Makes 1 cup (250 mL)


    Dukkah, meaning “to pound” in Arabic, is a delicious nut and seed blend originating from the Middle East. Blends vary according to region and are typically enjoyed with bread dipped in olive oil. Our savoury dukkah recipe is a delicious blend of heart-healthy walnuts and almonds, served with our spicy hot gazpacho.


    Change it up

    Dukkah can be made using a variety of nuts and spices—no need to limit your imagination! It’s delicious sprinkled over hummus, yogurt, and roasted vegetables.

    Heart-healthy walnuts

    Walnuts are especially high in heart-healthy omega-3 fatty acids. One serving is approximately a small handful of nuts or 2 Tbsp (30 mL) of nut butter.


    Nut and Seed Dukkah


      • 1/2 cup (125 mL) walnut halves
      • 1/3 cup (80 mL) raw almonds
      • 2 Tbsp (30 mL) sesame seeds
      • 2 Tbsp (30 mL) coriander seeds
      • 1 Tbsp (15 mL) cumin seeds
      • 1 tsp (5 mL) dried thyme
      • 1/2 tsp (2 mL) sea salt
      • 1/8 tsp (0.5 mL) freshly ground black pepper


      Per serving:

      • calories44
      • protein3 g
      • fat4 g
        • sat. fat0 g
      • total carbohydrates2 g
        • sugar0 g
        • fibre1 g
      • sodium75 mg



      In medium-sized saucepan, combine walnuts and almonds. Toast in dry pan over medium heat, stirring often, until nuts begin to smell fragrant and are slightly golden, about 3 minutes. Transfer to a bowl. Add sesame seeds to hot pan and stir over medium heat for 1 minute, or until lightly toasted and fragrant. Add to nuts. Add coriander and cumin seeds to hot pan and stir over medium heat until seeds begin to pop, about 1 minute. Add to nuts and seeds along with thyme, salt, and pepper. Stir to blend and set aside until fully cooled.


      Transfer cooled mixture to a spice grinder and pulse until coarsely ground. Store in an air-tight container in the refrigerator for up to 1 month.



      SEE MORE »
      Braised Belgian Endives with Orange and Tarragon
      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.