Copycat Dukkah

Avocado tartine topped with a 7-minute egg and a generous sprinkle of dukkah. Drool! After a Saturday morning brunch at Vif, a local Seattle cafe and bar in the Fremont neighborhood, I knew I had to recreate their amazingly flavorful dukkah. Not to mention, dukkah makes a great low FODMAP condiment!

The dukkah from Vif had a unique tart flavor that reminded me of sumac. Sumac is a vibrant red spice with a bright citrus flavor. According to The Kitchn, this spice is made from berries from the sumac bush, which is native to the Middle East. It’s also one of the main flavors in za’atar, which is another wonderful spice blend.

In my search of dukkah recipes, I found recipes that use almonds, hazelnuts, pistachios, cashews, and various other spices. My recipe is adapted from Cookie + Kate’s recipe. I swapped sunflower seeds for almonds, keeping it low FODMAP. The Vif version was also heavy on sunflower seeds. I added sumac to give it that bright pop of flavor like the one I had at Vif. Finally, I reduced the salt because I thought it had plenty of flavor without the full amount that the original recipe called for.

Dukkah is traditionally served as a dip for bread and olive oil – but the avocado toast combo is my favorite! Leave a comment below with your favorite dukkah combos!

Print Recipe
Copycat Dukkah
Recipe adapted from Cookie + Kate
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place 1/4 cup toasted walnuts, 1/4 cup toasted sunflower seeds, 1 Tb toasted sesame seeds, and all spices in food processor. Pulse until it reaches a coarse, crumb-like consistency.
  2. Add remaining walnuts. Pulse once or twice until walnut halves are roughly chopped. Stir in the remaining sunflower seeds and sesame seeds. Enjoy!
  3. Store in an airtight container.
Recipe Notes

NUTRITION PER 1 TBSP: 52 calories, 5g total fat, 0.5g saturated fat, 0mg cholesterol, 37mg sodium, 1.5g carbohydrate, 1g fiber, 0g sugar, 1.5g protein, 47mg potassium, 47mg phosphorus

*To toast walnuts: Preheat oven to 300 F. Spread walnuts in a single layer on a rimmed baking sheet. Bake walnuts for about 25 minutes, stirring halfway. Remove from oven and let cool.

**To toast sunflower seeds and sesame seeds, heat a nonstick pan over low heat. Place sunflower seeds in pan and stir frequently until golden brown and fragrant. Remove from heat and place in bowl to cool. Repeat with sesame seeds - note that these will toast much faster than the sunflower seeds. 



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