Pumpkin Seed Dukkah – a delicious recipe with pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, nigella seeds, chili powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat a medium skillet over medium-high heat and add the pumpkin seeds.
2
Toast, shaking the pan or stirring the seeds, until they pop.
3
Remove from the skillet and allow to cool completely in a bowl.
4
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.
5
Allow all of the seeds to cool completely.
6
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.
7
When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds.
8
Add the nigella seeds, chili powder and salt and mix together.
9
Transfer to a jar and keep for up to a month in the freezer.
57
kcal
Calories
5
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup hulled pumpkin seeds, 2 tablespoons lightly toasted sesame seeds, 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, and more.
Yes, Pumpkin Seed Dukkah falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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