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Macadamia Dukkah

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.

Course: Appetisers, Condiments
Cuisine: Middle-Eastern
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 20
Author: Recipe adapted from Monash University

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

  1. Line a baking tray with parchment paper and spread the macadamia nuts in a single layer.

  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.
  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.
  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.
  5. 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.