Homemade dukkah

We absolutely love cooking this exquisite recipe in our house – the smells are just amazing!

It’s beautiful on crusty bread for your next dinner party, or even for a treat just for a couple.



  • 110g (2/3 cup) roasted hazelnuts or toasted walnuts crushed
  • 80g (1/2 cup) sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 teaspoon of cinnamon 
  • 2 teaspoons black pepper
  • 1 teaspoon flaked sea salt (like Maldon brand)
  • Extra virgin olive oil, to serve
  • Crusty bread, to serve
Ad. Article continues below.



  1. Grind all spices and salt in mortar and pestle.  
  2. Toast all spices and nuts in a small frying pan over a low-medium heat until you can smell the spices.  
  3. Remove from heat and transfer to a small dish with crusty bread and oil to serve.



If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

Submit your article here