Serve with slices of crusty bread and olive oil, or use as a coating for meat or fish and apply before barbecuing.

Prep Time:
Cook Time:

How to Cook

  1. Place the sunflower and pumpkin seeds into a frying pan and dry roast over medium heat, tossing until they are golden and start popping. Place into a food processor.
  2. Repeat with the blanched almonds and place into the food processor.
  3. Lastly dry roast the Gregg's Sesame Seeds, Cumin Seeds and Coriander Seeds. Place into the food processor.
  4. Add the Gregg's Ground Paprika, Gregg's Sea Salt, Gregg's Turmeric and Gregg's Pepper and process until the mixture forms a coarse powder.
  5. To serve, dip bread in oil then the dukkah.


  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 cup blanched almonds
  • ½ cup (75g) Gregg's Sesame Seeds
  • ¼ cup (30g) Gregg's Cumin Seeds
  • ¼ cup (20g) Gregg's Coriander Seeds
  • 1 Tbsp Gregg's Ground Paprika
  • 2 tsp Gregg's Natural Sea Salt
  • 1 ½ tsp Gregg's Ground Turmeric
  • pinch Gregg's Ground Black Pepper

  • To serve:
  • extra virgin olive oil
  • crusty bread

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