Vegan | Low-FODMAP | Gluten-Free | OMS-Friendly 

12-16 serves


  • 12oz (340g) sesame seeds
  • 5oz (140g)coriander seeds
  • 4oz (110g) hazelnuts, chopped and lightly roasted (low-FODMAP can tolerate 15g of hazelnuts in one serve)
  • Sea salt and freshly-ground coarse black pepper to taste


  1. Toast the sesame seeds under the grill on baking paper or a tray until slightly golden. Set aside.
  2. Spread the coriander seeds on a baking tray and toast until the flavour and aroma are released – usually 2-3 minutes. In a spice grinder (or mortar and pestle), crush until fine.
  3. Chop and lightly roast the hazelnuts on a baking tray. Blend lightly.
  4. Add sesame seeds and coriander seeds to blender and whiz for a second. Any more and it will go oily.
  5. Add sea salt and pepper to taste.

To serve

You can serve however tickles your fancy, but traditionally, dukkah is served as a snack with pita bread (not low-FODMAP or gluten-free) and olive oil.

  1. Pour some olive oil into a small bowl or onto a flat place. In another dish, pour some dukkah.
  2. Dip some pita bread into the oil, then dunk in the dukkah.


Keeps well in the fridge in an airtight container for a long time.