Hazelnut & Pistachio Dukkah


I love this mix because hazelnuts and pistachios are up there with my favourite nuts.  Nuts are all round performers being high in protein and fibre, and rich in heart-healthy fats.  I’ve listed below a brief summary of the nutritional profiles of hazelnuts and pistachios per 100g if you’re interested in the numbers (data from NUTTAB 2010).


Energy:  2689 kJ
Protein: 14.8g
Fat: 61.4g
Breakdown of types of fats:
– Monounsat fat = 83.1%
– Polyunsaturated fat = 12.2%
– Saturated fat = 4.6%
Carbohydrate: 5.1g
Fibre: 10.4g


Energy:  2389 kJ
Protein: 19.7g
Fat: 50.6g
Breakdown of types of fats:
– Monounsat fat = 55.2%
– Polyunsaturated fat = 32.7%
– Saturated fat = 12%
Carbohydrate: 6.8g
Fibre: 9g


This takes me back to eating one of the many restaurants and cafes along Rundle St in Adelaide where dukkah served with extra virgin olive oil and warm bread was a must to start a meal.  The word dukkah is Arabic for ‘to pound’. Roasting of the nuts and spices really brings out the flavours yum!  You can buy dukkah in most supermarkets these days but why not make it yourself and experiment with flavours.  You can substitute the ingredients in my dukkah to make your own.  Does anyone have their own dukkah recipe?  If so, I’d love to hear it – please share in the comments below.

Basic ingredients of dukkah:

  • Nuts eg almonds, hazelnuts, brazil nuts, walnuts
  • Seeds eg pepitas, pine nuts, sesame seeds, sunflower seeds, caraway seeds
  • Herbs (optional) eg mint, coriander, parsley
  • Spices eg cumin, coriander

Dukkah isn’t just for bread – it can top salads, dips and roast vegetables to name a few, or even to crumb chicken or fish, imparting delicious flavours and textures to the meal.  I used it to garnish my Roasted Cauliflower & Lentil Soup (see below) as the soup is processed smooth so I think tastes even better with that bit of extra crunch and flavour that is not too overpowering.

FullSizeRender 6

Are you hungry yet?!  Here’s the recipe (for a thermo cooker – I can convert it for non-thermo cookers if anyone requests it – just ask in the comments below)…

Hazelnut & Pistachio Dukkah

  • Difficulty: VERY easy
  • Print

An easy-to-prepare aromatic spice and nut mix to add flavour and texture to many dishes.


  • 60g pistachio nuts, shelled
  • 60g hazelnuts
  • 15g sesame seeds
  • 15g cumin seeds
  • 15 tbsp coriander seeds


  1. Place all ingredients into the bowl and roast for 5 minutes at speed 1 on 100oC
  2. Pulse mixture with lid locked (take care as the contents will be very hot) until the desired consistency is reached.
  3. Empty into a small air tight jar/container.  The oils in the nuts are delicate and so will keep longer stored in the fridge.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s