Dukkah & Avocado Toast

January 6, 2015

Dukkah & Avocado Toast | Faring Well | #vegan #recipeDukkah & Avocado Toast | Faring Well | #vegan #recipe

DUKKAH. How many of you went, huh? Excuse you? That was my reaction when I saw it for the first time in the market a few months back. I read the label, shrugged, dismissed it, but couldn’t get it out of the back of my mind. What is that stuff? Where did it come from? I started seeing it pop up here and there again and again on the inter-webs since, and decided – that’s it, GOOGLE. I read a zillion recipes and a boat load of history on this Egyptian spice blend and decided I would love it. Seeing as the variations of this blend are quite extensive, and how if I know I can make it you will have to seriously twist my arm to get me to purchase it, I decided my first taste of dukkah would be of a batch freshly toasted and ground in my kitchen. I also decided I would make it using a mortar and pestle, to have the most control over the consistency and feel more authentic and such (plus the idea of crushing things by hand sounded therapeutic and I’ll do anything to avoid cleaning my food processor), but I was struggling to find a version of the crushing device I liked for the right price. Giving up on the search, I decided to go spice hunting anyway, and was standing in the bulk section of my local natural market snatching up all the nuts, seeds, and whole spices I would need for this dukkah experiment, when low and behold a mortar and pestle was nestled down in the corner. I didn’t hate it, it was super heavy (which translated to me as quality – not sure of the validity in that), and only fifteen bucks. WIN. I snatched it up along with my ingredient list and booked it home feeling rather accomplished. I prepped my bread dough that night. Then all the dukkah stars aligned the following morning. The bread baked up like a dream, an avocado I had in the refrigerator just so happened to be perfectly ripe, and I didn’t burn any of the nuts, seeds, or spices (!!!) while toasting them for the dukkah. THE DUKKAH. You guys – SO GOOD! Consider myself a dukkah-head from here on out. I want to sprinkle it on everything. I’m serious. This stuff is nuts. The flavors. I kid you not, I would put it even on my mashed potatoes! Welcome, once foreign Egyptian spice blend, to my kitchen. You are here to stay.

Dukkah & Avocado Toast | Faring Well | #vegan #recipeDukkah & Avocado Toast | Faring Well | #vegan #recipe

This spice blend is a mixture of nuts and seeds that have been toasted and ground, and then tossed with various spices. For the nuts you can use almonds, cashews, macadamias, pecans, pistachios, pine nuts, hazelnuts, etc. Then there are the sesame seeds, cumin seeds, and coriander seeds. Salt and pepper are typically added in as well at the end. Other herbs and spices commonly found in different variations are dried lemon peel, thyme, turmeric, mint, marjoram, chili flakes, or even ground chili powder. It is most commonly served with bread and olive oil, where you dip bread into olive oil and then into the dukkah mixture. I read in one article that it is occasionally served on top of avocado. THAT got my attention and only took maybe two milliseconds for my mind to scream AVOCADO TOAST. So below is my dukkah and fancy avocado toast method. I think it is quite bomb.

Dukkah & Avocado Toast | Faring Well | #vegan #recipeDukkah & Avocado Toast | Faring Well | #vegan #recipe

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

Tid-bits: Watch your nuts and seeds closely when toasting. They each can be done at different times and can burn in a short second – especially oilier nuts such as the pistachios and pine nuts I use below. I chose my two nuts based off of their natural salty, buttery taste I love so much – but feel free to choose your own two favorites and add additional spices to different blends in the future to mix it up!

Makes about 1 cup of dukkah and 2 slices of fancy avocado toast.

1/4 cup raw pine nuts
1/4 cup raw pistachio shelled
1/4 cup white sesame seeds hulled
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/2 teaspoon pink salt or sea salt
few dashes of black pepper

Fancy Avocado Toast
1 ripe avocado
2 slices of a rustic, hearty bread
olive oil for brushing
juice of half a lemon
a few tablespoons of dukkah

For the dukkah, begin by measuring out each of your ingredients, separately. Place a dry, un-oiled skillet on the stove and set to medium-low heat. Toast each of the nuts and seeds separately in the pan due to their difference in size and oil content. Shake the pan every minute or so to toast the sides evenly and avoid burning. Each will take between 4 and 10 minutes to toast. You will know when they are done because they will be very fragrant, and the nuts and sesame seeds slightly browned. Set the nuts aside to cool completely once toasted.

Once your nuts and seeds are toasted and cooled, grind them seperately in a mortar and pestle to your desired consistency. Some dukkah is on the coarser side, some on the finer. I went with a slightly coarser consistency for a good crunch and texture. You can also use a spice grinder or food processor, but make sure not to turn the nuts into a paste by over-processing. Toss the ground nuts and seeds together in a bowl with the salt and pepper and it’s finished. Serve right away on the toast below, and store the leftover in an airtight glass jar at room temperature. Sprinkle liberally on everything.

Toast the two slices of bread in a dry skillet on the stove, set to medium heat, for a few minutes on each side. Brush each slice with olive oil and divide the avocado slices between the two. Squeeze fresh lemon juice on top of the avocado and sprinkle liberally with dukkah. ENJOY.


  • Reply valentina - sweet kabocha January 6, 2015 at 6:24 am

    I love dukkah! I make it a bit different, but every version is surely awesome ;)

    • Reply Faring Well January 6, 2015 at 7:47 am

      I love all the versions! Want to try so many. Way to go making your own too!

  • Reply Kathryn January 6, 2015 at 6:35 am

    Dukkah + avocado? This is a combination I have to try asap.

    • Reply Faring Well January 6, 2015 at 7:46 am

      I agree! And I don’t think you will be mad you did! Thanks Kathryn ;)

  • Reply Caitlin January 6, 2015 at 8:12 am

    that’s dayv’s response to everything- google it!

    i’ve never had dukkah but this recipe looks delicious! gorgeous photos, as always.

  • Reply Lisa Smith January 6, 2015 at 11:01 am

    Sounds so fragrant, I have to try this.

  • Reply Millie | Add A Little January 6, 2015 at 1:54 pm

    Looks delicious! I also can’t get over how beautiful you’re able to make avocados on toast look!!

    • Reply Faring Well January 6, 2015 at 5:36 pm

      Why thank you! That avo did all the good work, plus I sincerely believe now that anything you sprinkle dukkah on gets a face lift! :)

  • Reply Thalia @ butter and brioche January 6, 2015 at 10:33 pm

    I swear nothing is better than avocado on toast. I never have thought to add dukkah before though – so this is a recipe I must try. Beautifully captured too!

    • Reply Faring Well January 7, 2015 at 7:32 am

      Thank you so much Thalia! It’s crazy how well they go together – it was meant to be!

  • Reply Jodi January 7, 2015 at 12:51 am

    Nothing beats avocado toast but dukkah makes it next level good! Great combo and gorgeous photos! x

  • Reply Amy January 7, 2015 at 4:57 am

    I have never tried dukkah before but I think it’s time. This looks so delicious. Beautiful photos!

    • Reply Faring Well January 7, 2015 at 7:35 am

      Thank you so much! And I agree, it is time! :)

  • Reply Laura January 7, 2015 at 5:24 pm

    I’m such a fangirl for dukkah too–I almost always make mine with pistachios, but I love your little 50/50 split with pine nuts. Next time I’m doin’ just that. I also equate heft with quality when deciding to purchase items. It’s kind of cutely old fashioned and I don’t even care if it’s valid :)

    • Reply Faring Well January 7, 2015 at 6:03 pm

      I’ll have to try the all-pistachio version too, I love how you can interchange the ingredients. And I’m glad to hear I’m not the only one “weighing” my purchases – AFFIRMATION, thank you! I don’t care if it’s valid either, hasn’t let me down yet ;)

  • Reply Lindsey January 8, 2015 at 2:07 pm

    yes, dukkah is the shiz! i made a variety a couple of months ago with a pumpkin seed base, and it was way tasty. so i can just imagine using pine nuts (aka best nuts in all the world!) and pistachios together – flavor bomb! and these images are total beauts! so much love for this <3

    • Reply Faring Well January 8, 2015 at 2:40 pm

      You rock thank you! I hadn’t even thought of pumpkin seeds – brilliant! Thanks for the post love <3

  • Reply genevieve @ gratitude & greens January 9, 2015 at 12:54 am

    I’ve been meaning to make my own for ages! And oh my god, the part about how easily some nuts burn… burnt nuts happens to me every time I turn my back for a second. Love the idea of avocado toast with dukkah. Can’t wait to try it! Hope you’re having a great 2015 so far :)

    • Reply Faring Well January 9, 2015 at 7:48 am

      You’ve gt to do it! It’s really actually fun and the toasting smells so amazing (but watch those nuts!!). Thanks a bunch, hope you’re having a great one too!!

  • Reply Tina Jui January 9, 2015 at 12:16 pm

    The spice mix is so beautiful, and I just love avocados. I included your post in my Friday Five Favorite Breakfast Recipes roundup this week: http://www.theworktop.com/favorite-breakfast-recipes/jan-9-2015/ :)

    • Reply Faring Well January 9, 2015 at 2:32 pm

      You’re so sweet, thank you! Super flattered <3 have a great weekend!

  • Reply dorota @ plants on the plate January 10, 2015 at 1:09 am

    i make mine with hazelnuts – i’m not a fan of pine nuts, but i’ll try adding pistachios just to see how it turns out. and bread making is so much fun! especially this time of year. i always have a loaf or a wedge on the counter and give pieces to my friends. it feels like taking care of them while being away – i know that most of them would go for the croissant at uni cafe hadn’t they been gifted the effects of my baking/therapy sessions. congrats on being featured on f52, btw! best, d.

    • Reply Faring Well January 10, 2015 at 8:29 am

      Sounds yummy! I love how baking and therapy tend to coincide ;). And thanks so much for the congrats! I was pretty giddy!! <3

  • Reply dana January 10, 2015 at 12:09 pm

    STUNNING friend! Trying this soon!

  • Reply Petra January 11, 2015 at 9:40 am

    Hi Jessie
    I just stumbled upon your very nice blog with very nice pictures and even nicer recipes. And I had to make some dukkah instantly. I love it! Thank you very much :)
    All the best from Thun, Switzerland,

    • Reply Faring Well January 12, 2015 at 11:17 am

      Thanks so much, Petra! That is awesome. Glad to have inspired you to make some! I appreciate your kind words — thanks for writing me. Hope you have a great week!

  • Reply chantelle @ nakedcuisine January 16, 2015 at 10:14 am

    YES sister bring on the dukkah! It’s like crack spice, sprinkle that goodness on everything :)

  • Reply Hala Osailan June 21, 2015 at 8:38 am

    I really surprised when I saw Dukkah !!! it’s became so popular
    Dukkah originally came from my city Madinah in Saudi Arabia
    and it’s made from spices (dried mint, cuman, summak, black pepper, citric acid, salt) some people change the ingredients depend on their diffrent taste and add different spices and it should be grind very well

    • Reply Faring Well June 23, 2015 at 7:21 am

      That is so neat! I have definitely fallen in love with it and its numerous ways to be made.

  • Reply Nina December 4, 2015 at 7:22 am

    The Dukkah is such a wonderful concoction. 1/2 the amount listed for the Dukkah was enough to generously sprinkle on 6 pieces of bread with a good amount leftover. We added a bit of sliced sweet onion to the top of the bread. Thanks!

    • Reply Faring Well December 5, 2015 at 8:40 am

      So glad to hear! Thank you Nina! <3

  • Reply Hailey December 10, 2015 at 1:58 pm

    Hi there! I’ve come across your blog and I’m really inspired! I’m trying to explore new career options before I head off to university. Might I ask you how you became involved in the work you do now? I love photography and cooking so I think this might be right up my alley.


  • Reply Shannon Kircher October 22, 2016 at 6:40 am

    This looks delicious! Regular avo toast is a favorite in our household but I’m loving this upgrade!

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