Pumpkin Seed Dukkah Recipes

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TOASTED PUMPKIN SEED DUKKAH



Toasted Pumpkin Seed Dukkah image

Salty, slightly smoky, toasted pumpkin seed dukkah. A vegan, grain-free, keto, crunchy topping for salads, soups, roasted vegetables, pastas and more.

Provided by Sher

Time 10m

Number Of Ingredients 7

1/2 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1 teaspoon fennel seeds
1/8 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • Heat a small sauté pan over medium heat. Add in the pumpkin, sunflower and fennel seeds and toast until golden brown (about 2 minutes).
  • In a food process, combine the toasted seeds with the smoked paprika, garlic powder, salt and pepper. Pulse until coarsely chopped, and you have a combination of large and small seeds.
  • Serve or store in an airtight container at room temperature for up to 5 days.

Nutrition Facts : ServingSize 1 cup

SESAME SEED & ALMOND DUKKAH



Sesame seed & almond dukkah image

This coarse nut & seed mix was inspired by a favorite product at Trader Joe's. The most popular way to use dukkah is by first dipping bread into extra virgin olive oil. Then immediately dip it into a small bowl of dukkah. The seed & nut mix will adhere to the bread. Makes about 1 1/2 cups of dukkah. Calories listed are for the dukkah only, and do not include bread or oil for dipping.

Provided by Cadry Nelson

Categories     Appetizer

Time 10m

Number Of Ingredients 8

2 teaspoons fennel seeds (whole)
2 teaspoons coriander seeds (whole)
2 teaspoons anise seeds (whole)
1/2 cup sesame seeds
1 cup almonds (dry roasted & unsalted)
1/2 teaspoon smoked salt (or kosher salt)
Extra virgin olive oil
Baguette (warmed, or pita bread)

Steps:

  • Bring a dry skillet to a medium heat. Add fennel seeds, coriander seeds, anise seeds, and sesame seeds. Cook for 2 or 3 minutes, until fragrant. Make sure to stir occasionally, so that none of it burns.
  • Put the seed mixture into a clean, dry coffee grinder or spice grinder. Pulse a few times. Be careful not to blend too much. You don't want it to turn into a powder. It should have a gritty texture.
  • Put the almonds, spice mixture, and smoked salt or kosher salt into a food processor. Put the food processor on low, or pulse until the dukkah has a mostly even, pebbly consistency. You may need to stop occasionally to stir, so that everything gets evenly mixed.
  • To serve, put a few spoonfuls of dukkah into a small dish. Pour extra virgin olive oil into a separate small dish. Dip the warmed bread into oil & then into the dukkah, so that the nuts & seeds adhere to the bread.

Nutrition Facts : Calories 108 kcal, Carbohydrate 5 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE



Roast Pumpkin with Dukkha and Pomegranate image

Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.

Provided by nigel slater

Categories     HarperCollins     Side     Vegetable     Seed     Spice     Vegetarian     Pomegranate     Winter     Quick & Easy     Peanut Free     Dairy Free     Wheat/Gluten-Free     Vegan

Yield 4 servings as a side dish, 2 as a main course

Number Of Ingredients 12

700g pumpkin or butternut squash
4 Tbsp olive oil
1 Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp hemp seeds
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
2 Tbsp dried thyme
1 Tbsp sea salt
1 Tbsp nigella seeds
4 Tbsp slivered pistachios
A small pomegranate

Steps:

  • Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
  • In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
  • Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
  • When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.

PUMPKIN SEED DUKKAH



Pumpkin Seed Dukkah image

Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments, appetizer

Time 20m

Yield 1 cup

Number Of Ingredients 7

1/2 cup hulled pumpkin seeds
2 tablespoons lightly toasted sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoons nigella seeds
1 teaspoon mild chili powder or Aleppo pepper
1/2 teaspoon kosher salt or coarse sea salt (or to taste)

Steps:

  • Heat a medium skillet over medium-high heat and add the pumpkin seeds. Toast, shaking the pan or stirring the seeds, until they pop. Remove from the skillet and allow to cool completely in a bowl. Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted. Allow all of the seeds to cool completely. Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds. When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds. Add the nigella seeds, chili powder and salt and mix together. Transfer to a jar and keep for up to a month in the freezer.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams

DUKKAH RECIPE



Dukkah Recipe image

Dukkah is a flavorful Egytian spice blend made with fragrant spices and and toasted nuts. Sprinkle it on soups, salads, eggs, avocado toast, sautéed veggies... to give an earthy flavor and delicious crunch!

Provided by Tonia Schemmel

Categories     Spices

Time 15m

Number Of Ingredients 8

½ cup almonds (or sub other nuts- like hazelnuts, pinenuts, walnuts, peanuts, pumpkin seeds)
½ cup pecans (or sub other nuts- like hazelnuts, pistachios, pinenuts, walnuts, peanuts, pumpkin seeds)
2 tablespoons sesame seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel ( or sub anise)
½ teaspoon pepper
½ teaspoon salt

Steps:

  • In a food processor pulse nuts and sesame seeds until they resemble a coarse meal. Keep everything under the size of a pea. (Take care not to over pulse as this will turn nuts into nut butter).
  • Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.

Nutrition Facts : ServingSize 1 ½ teaspoons, Calories 29 calories, Sugar 0.2 g, Sodium 36.6 mg, Fat 2.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg

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