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Active time
5 minutes
Total time
25 minutes
32 servings
Serving Size
1/32 recipe

1 ½ cups dry roasted, unsalted peanuts

½ cup sesame seeds

¾ cup coriander seeds

¼ cup cumin seeds

1 teaspoon sea salt

½ teaspoon ground black pepper

  1. Preheat the oven to 350°F.
  2. Put each variety of seed and nut on a separate tray or a shallow dish and roast them all for 10 to 20 minutes, until they just begin to color and give off a slight aroma.
  3. As they each take different times, you must keep an eye on them so that they do not become too brown; take each out as it is ready. Alternatively, toast them in a large frying pan, stirring constantly.
  4. Put the nuts and the seeds together in the food processor with the salt and pepper and grind them until they are finely crushed, but not pulverized.
  5. Be careful not to over blend, or the oil from the too finely ground seeds and nuts will form a paste. Dukkah should be a crushed dry mixture, not a paste. Taste and add salt if needed.

NOTE:  If pressed for time, it is possible to skip the toasting/roasting step.  A very pleasant dukkah results from combining all the ingredients and grinding them in a food processor without toasting.

An Oldways recipe and photograph adapted from Claudia Roden, created in Partnership with The Peanut Institute peanut-institute.org


Calories: 60
Total Fat: 5g
Saturated Fat: 0.5g
Sodium: 75mg
Carbohydrate: 3g
Fiber: 2g
Total Sugar: 0g (Added Sugar: 0g)
Protein: 2g

Yield: 32 servings

Serving Size: 1/32 recipe

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