Toasted nuts and spices are always a good idea. This Macadamia Dukkah is made for dipping, sprinkling, and passing around the table.
Dukkah is a Middle Eastern condiment made from a mixture of herbs, nuts, and spices, traditionally eaten with olive oil and bread. It doesn’t stop there, though.
It can be sprinkled over soups, stews, casseroles, poached or scrambled eggs, or even stirred through cooked rice. Once you start using it, it becomes hard to limit it to one dish.
This version uses macadamia nuts, which add a gentle richness to the mix and bring a small Australian influence to the dip. They also make it Low FODMAP, yes really!
This is a very easy recipe to make. It involves roasting or toasting, a bit of crushing, and a simple mix at the end.
It works well on a festive table and also makes a thoughtful edible gift when packed into small jars. Keep it in mind for later!
What Makes This Dukkah Worth Making
- Works as a dip, a sprinkle, or a finishing touch, depending on how much you feel like using.
- Keeps its texture better than many nut-based toppings once mixed and stored.
- Tastes nutty and warm with just enough spice to feel complete without additions.
Key Ingredients for Macadamia Nut Dukkah
Macadamia Nuts
Give the dukkah its creamy crunch and rich nutty taste. Raw, unsalted macadamias work best so you can toast them yourself and control how golden they get without adding extra salt too early.
Coriander Seeds
Once toasted, these bring a soft citrus note that lifts the whole mix. Whole seeds are worth using here since they smell fresher and taste brighter after a quick roast and crush.
Cumin Seeds
Add warmth and savoury depth. Toasting the seeds gently helps mellow their flavour and makes them easier to crush without turning dusty.
Spices and Salt
Cinnamon, chilli powder, black pepper, and salt bring everything together. A mild chilli powder keeps the heat balanced, and fine salt spreads more evenly through the mix.
Find the complete list with measurements in the recipe card below.
How to Make Macadamia Dukkah
Step 1: Line a baking tray with parchment paper and spread the macadamia nuts in a single layer.
Step 2: Toast the macadamia nuts in the oven at 160°C – 320°F for 15–20 minutes until lightly golden brown. Allow to cool completely, then roughly crush using a mortar and pestle or a small food processor, pulsing briefly.
Step 3: Toast the coriander seeds in a dry pan over medium heat until fragrant, then repeat with the cumin seeds. Allow both to cool completely, then roughly crush using a mortar and pestle or the same small food processor.
Step 4: In a medium bowl, combine the crushed macadamia nuts with the crushed coriander and cumin seeds, sesame seeds, cinnamon, chilli powder, black pepper, and salt. Mix until evenly combined.
Step 5: Serve with bread and good-quality extra virgin olive oil.
Frequently Asked Questions
No. Nuts brown slowly, while spices toast quickly and can burn, so keeping them separate helps flavours stay balanced.
It pairs well with bread dipped in olive oil and soft eggs. You can also sprinkle it over avocado toast, salads, vegetables, and soups.
A mortar and pestle works well and gives the most control. You can also crush the ingredients in a sturdy bowl using the back of a spoon. A spice grinder is possible, but use very quick pulses and stop early to avoid a fine powder.
Whole seeds release more aroma and taste fresher once crushed. Pre-ground spices often taste flat after heating.
Hazelnuts, almonds, or pistachios all work well and can be used in the same way. Choose raw, unsalted nuts, toast them gently, and keep the texture coarse so the flavour and crunch stay balanced.
Extra Help from the Kitchen
Watch Nut Colour, Not Time – Macadamia nuts brown quickly due to their fat content. Remove them as soon as they turn pale golden, even if the full time hasn’t passed.
Toast Seeds Gently – High heat can scorch coriander and cumin seeds before they release aroma. Medium heat keeps the flavour clean and prevents bitterness.
Keep Sesame Seeds Raw – Toasting sesame seeds separately can push the blend too far into roasted territory. Leaving them raw keeps contrast and balance.
Crush Spices Before Nuts – Grinding spices first avoids coating them with nut oils, which can make them clump and lose definition.
Variations and Twists
Add Fennel Seeds for an Herbal Note – Stir in 1–2 teaspoons of lightly crushed fennel seeds along with the coriander and cumin to add a soft, slightly sweet herbal note that works well with vegetables and bread.
Mix in Toasted Hazelnuts or Almonds – Replace part of the macadamia nuts with an equal amount of toasted hazelnuts or almonds for a firmer bite and a deeper nut flavour while keeping the same method.
Include Pumpkin or Sunflower Seeds – Add 1–2 tablespoons of toasted pumpkin or sunflower seeds with the sesame seeds to bring extra crunch and a mild seed flavour without changing the balance.
Use Mixed Sesame Seeds – Combine white and black sesame seeds instead of using only white ones to add colour contrast and a slightly toastier seed taste.
Spice It Up with Paprika or Aleppo Pepper – Add ½–1 teaspoon smoked paprika or Aleppo pepper alongside the chilli powder to give a gentle warmth that works well sprinkled over eggs or vegetables.
Storage and Shelf Life
Store Macadamia Dukkah in an airtight container at room temperature, away from heat and direct light. It keeps well for up to 2 weeks and stays at its best when kept dry.
Freezing isn’t recommended, as moisture can soften the nuts and dull the spices.
More Nut Snack Recipes to Try
Macadamia Dukkah Recipe
Toasted nuts and spices are always a good idea. This Macadamia Dukkah is made for dipping, sprinkling, and passing around the table.
Ingredients
- 45 g – ⅓ cup macadamia nuts
- 30 g – 2 ½ tbsp white sesame seeds
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp cinnamon
- ½ tsp chilli powder
- ½ tsp black pepper
- 1 tsp salt
Instructions
-
Line a baking tray with parchment paper and spread the macadamia nuts in a single layer.
-
Toast the macadamia nuts in the oven at 160°C – 320°F for 15–20 minutes until lightly golden brown. Allow to cool completely, then roughly crush using a mortar and pestle or a small food processor, pulsing briefly.
-
Toast the coriander seeds in a dry pan over medium heat until fragrant, then repeat with the cumin seeds. Allow both to cool completely, then roughly crush using a mortar and pestle or the same small food processor.
-
In a medium bowl, combine the crushed macadamia nuts with the crushed coriander and cumin seeds, sesame seeds, cinnamon, chilli powder, black pepper, and salt. Mix until evenly combined.
-
Serve with bread and good-quality extra virgin olive oil.
Recipe Notes
Nuts, seeds, and spices can lose aroma and flavour or turn rancid if kept at room temperature for extended periods. For longer storage, freezing them in airtight snap-seal bags or containers helps preserve freshness. Remove only what’s needed just before use.
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