Flavorful Pumpkin Seed Dukkah Recipe – Easy Homemade Topping

The crunch of toasted pumpkin seeds combined with warm spices and aromatic herbs—it’s a flavor explosion that’s perfect for elevating your favorite dishes. My homemade pumpkin seed dukkah is one of those recipes that’s as versatile as it is delicious. Whether you’re sprinkling it over roasted veggies, using it to crust chicken, or simply dipping bread into it with olive oil, this dukkah will quickly become a staple in your kitchen.

I first discovered dukkah at a small Mediterranean café that served it alongside pita bread and hummus. It was love at first bite. Since then, I’ve been experimenting with different variations, and this pumpkin seed version is my absolute favorite. It’s nutty, slightly smoky, and has just the right amount of spice. Plus, it’s incredibly easy to make and lasts for weeks, so you can enjoy it whenever cravings strike.

If you’re new to dukkah, don’t worry—it’s a lot simpler than it sounds. Made with a mix of nuts, seeds, and spices, dukkah is a Middle Eastern condiment that can be tailored to suit your taste preferences. My twist on the classic swaps out traditional hazelnuts for toasted pumpkin seeds, which bring a rich, earthy flavor and a satisfying crunch.

Why You’ll Love This Recipe

• Quick & Easy: You can whip this up in under 20 minutes, making it perfect for busy days or last-minute snacks.
• Simple Ingredients: Just a handful of pantry staples like pumpkin seeds, spices, and herbs—no fancy shopping trips required.
• Super Versatile: This dukkah is a powerhouse condiment that works as a dip, topping, or even a crust for proteins.
• Healthy & Nutritious: Packed with good-for-you fats, protein, and antioxidants from the seeds and spices.
• Unbeatable Flavor: The combination of roasted pumpkin seeds, cumin, coriander, and sesame seeds creates a bold, savory taste that’s hard to resist.

What really sets this pumpkin seed dukkah apart is the way the flavors complement each other. The toasted pumpkin seeds add a unique depth, while the sesame seeds bring nuttiness, and the spices ensure that every bite is bursting with zest. Honestly, it’s the kind of recipe that makes you feel like a culinary genius even though it’s so simple to make.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor in just a few minutes. Most of these are pantry staples, and you can easily tweak the recipe to suit your taste or dietary needs.

• Pumpkin seeds: Raw or roasted, these add a delicious crunch and earthy flavor.
• Sesame seeds: Use toasted sesame seeds for maximum nuttiness.
• Coriander seeds: A key spice in dukkah, bringing a citrusy and slightly sweet note.
• Cumin seeds: Adds a warm, earthy flavor with a hint of smokiness.
• Fennel seeds: Optional, but they add a subtle licorice flavor that pairs beautifully with the other spices.
• Black pepper: Freshly ground for a touch of heat.
• Salt: To enhance and balance the flavors.
• Smoked paprika: Adds a smoky depth and a pop of color.
• Chili flakes: Optional, for those who like a spicy kick.

If you’re missing an ingredient or want to experiment, you can easily swap in alternatives. For instance, replace pumpkin seeds with sunflower seeds, or skip the fennel seeds if they’re not your thing.

Equipment Needed

You don’t need much to make dukkah at home, and chances are you already have everything you need in your kitchen.

• Skillet: For toasting the seeds and spices. Any heavy-bottomed pan will do.
• Food processor: To pulse the toasted ingredients into a coarse blend. If you don’t have a food processor, a mortar and pestle works great!
• Measuring spoons: For precise spice measurements.
• Airtight container: Store your dukkah to keep it fresh for weeks.

If you’re using a mortar and pestle, keep in mind that it will take a little more effort to crush the seeds and spices—but honestly, there’s something so satisfying about doing it the old-school way.

Preparation Method

1. Toast the pumpkin seeds: Heat a skillet over medium heat and add the pumpkin seeds. Stir frequently for 3-4 minutes until they’re golden and fragrant. Remove from the skillet and let them cool.
2. Toast the spices: In the same skillet, add the coriander, cumin, and fennel seeds. Toast for about 1-2 minutes until they release their aroma. Be careful not to burn them. Transfer to a plate to cool.
3. Toast the sesame seeds: Add the sesame seeds to the skillet and toast for about 1 minute, stirring constantly. Remove and let them cool.
4. Blend the ingredients: Once everything is cool, place the pumpkin seeds, sesame seeds, toasted spices, black pepper, smoked paprika, chili flakes (if using), and salt into a food processor. Pulse a few times until you achieve a coarse, crumbly texture. Be careful not to over-process—you don’t want a paste.
5. Taste and adjust: Taste your dukkah and adjust the seasoning if needed. Add a pinch more salt or chili flakes to suit your preference.
6. Store: Transfer the dukkah to an airtight container and store it in a cool, dry place. It should stay fresh for up to two weeks.

And that’s it! You’ve got a batch of homemade pumpkin seed dukkah ready to sprinkle, dip, or spread to your heart’s content.

Cooking Tips & Techniques

• Don’t skip the toasting: Toasting the seeds and spices is crucial for unlocking their full flavor. Keep an eye on them to avoid burning.
• Use a food processor with pulsing: Pulsing ensures you get a coarse texture rather than a paste. If you don’t have one, a mortar and pestle is a great alternative.
• Cool before blending: Let all your toasted ingredients cool completely before pulsing. If they’re still hot, they can release oils and make the dukkah clump together.
• Experiment with ratios: Feel free to adjust the amounts of spices and seeds to fit your taste preferences. Love cumin? Add a little extra!

Remember, dukkah is forgiving, so don’t stress too much about exact proportions—sometimes the best flavor combinations come from experimenting.

Variations & Adaptations

One of the best things about dukkah is how adaptable it is. Here are some fun variations to try:

• Nut-free: Replace the pumpkin seeds with sunflower seeds or hemp hearts for a nut-free version.
• Spicy dukkah: Add extra chili flakes or cayenne pepper for a fiery twist.
• Seasonal flavors: Try adding dried rosemary or thyme for a winter-inspired dukkah, or lemon zest for a bright, summery version.

Personally, I love adding a hint of ground cinnamon in the fall for a warm, cozy flavor that pairs beautifully with roasted sweet potatoes.

Serving & Storage Suggestions

There are endless ways to enjoy pumpkin seed dukkah:

• Dip: Serve it with olive oil and crusty bread for a simple appetizer.
• Topping: Sprinkle it over soups, salads, roasted veggies, or even scrambled eggs.
• Crust: Use it to coat chicken, fish, or tofu before cooking for a crunchy, flavorful crust.

To store, keep your dukkah in an airtight container in a cool, dry place. It’ll stay fresh for up to two weeks, though it rarely lasts that long in my house! If you need to reheat it, simply toast a small portion in a skillet for a few seconds to revive the flavors.

Nutritional Information & Benefits

This pumpkin seed dukkah is not just delicious—it’s packed with nutrients:

• Healthy fats: From the pumpkin and sesame seeds, great for heart health.
• Protein: A satisfying source of plant-based protein.
• Antioxidants: The spices and seeds bring a dose of antioxidants to support overall wellness.

It’s naturally gluten-free, vegan, and low-carb, making it a fantastic option for a variety of diets. Just watch out for potential seed allergies if you’re serving it to guests.

Conclusion

This flavorful pumpkin seed dukkah is the kind of recipe that’s worth keeping in your back pocket. Whether you’re impressing guests at a dinner party or just sprucing up a simple meal, it delivers bold flavor with minimal effort. I love how versatile it is—there’s always a new way to use it!

Go ahead and whip up a batch today—you’ll wonder how you ever cooked without it!

FAQs About Pumpkin Seed Dukkah

What is dukkah traditionally used for?

Dukkah is traditionally used as a dip with olive oil and bread, but it’s also popular as a topping for salads, roasted veggies, and proteins.

Can I make this recipe nut-free?

Absolutely! Simply replace the pumpkin seeds with sunflower seeds or hemp hearts for a nut-free version.

How long does homemade dukkah last?

Stored in an airtight container in a cool, dry place, dukkah will stay fresh for up to two weeks.

Can I customize the spices?

Yes, feel free to adjust the spices to suit your taste. You can add more chili flakes for heat or swap in dried herbs for a unique twist.

What can I serve dukkah with?

Dukkah pairs perfectly with olive oil and bread, but it’s also great on soups, salads, eggs, roasted veggies, or as a crust for proteins.

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