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!