Egyptian-inspired dukkah seasoning made with pumpkin seeds and fragrant whole spices. Perfect for sprinkling on roasted vegetables, salads, bowls, and avocado toast. Just 6 ingredients and 5 minutes required!
Heat a small to medium skillet over low-medium heat. Add pepitas and toast, stirring occasionally, until they begin to pop and puff up slightly — about 2 minutes. Reduce heat to low.
Add sesame seeds, coriander seeds, cumin seeds, and black peppercorns and toast, stirring frequently, until fragrant and the sesame seeds begin turning light brown — about 2 minutes. Transfer to a mortar and pestle (or small food processor).
Add salt and crush (or pulse) the mixture into a coarse meal, making sure to break up any whole peppercorns. Taste and adjust as needed, adding more salt to taste, cumin seeds for smokiness, coriander seeds for brightness, or sesame seeds or pepitas for crunch.
Let cool fully before transferring to a jar. Will keep in a sealed container for at least 3 months (or longer) at room temperature. Or, refrigerate to keep fresh even longer.
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Notes
*We preferred the taste and ease of pepitas, but hazelnuts or almonds are also delicious. If using roasted hazelnuts or almonds, add them in step 2 to warm slightly without over toasting. *We highly recommend using whole spices for the right texture and flavor, but if you want to create something similar with ground spices, use half the amount of ground coriander, cumin, and black pepper. *Recipe as written makes ~1/4 cup dukkah. *Nutrition information is a rough estimate.