Lemon Dukkah Seasoning

More Spice Mixes

Za’atar Seasoning

Read More

Lemon Dukkah Seasoning

Read More

Homemade Ranch Seasoning

Read More

Continue to Content

Yield: 50

Lemon Dukkah Seasoning

Print

Lemon dukkah is one of my favourite ways to add crunch and zing to everyday meals. Made with toasted nuts, sesame seeds, spices, and a bright kick of lemon zest, it’s earthy, fragrant, and totally moreish. I keep a jar in the pantry and sprinkle it over eggs, hummus, salads, and roast veg for instant flavour. It’s quick to make, lasts for ages, and turns the simplest dishes into something a bit special.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 1/2 cup roasted almonds
• 1/4 cup sesame seeds
• 1/2 tbsp ground coriander
• 1 tbsp sumac
• 1 tbsp dried lemon zest
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt flakes
• 1/2 tsp garlic salt

Instructions

1. Using a mortar and pestle, blend together all ingredients until well combined.

What I Cook With

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pestle and Mortar Set

Nutrition Information:

Yield:

50

Serving Size:

1
Amount Per Serving: Calories: 13Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 51mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

Did you like this recipe?

Please leave a comment on the blog or share a photo on Facebook

Dukkah with Lemon seasoning

Settling Into Life Again

I’ve been back in Australia for just over six months now, and finally starting to feel like I’m finding my feet again. My little flat in Indooroopilly is cosy and quiet, and directly across the road is a huge shopping centre with both a Coles and a Woollies. Dangerous, really. I only pop over for an avocado and somehow come back with three new plants and another kitchen gadget I definitely don’t need. The good news is I’ve got a lovely little balcony that’s perfect for late afternoons with a glass of sauv blanc, Turkish toast, and a generous dish of extra virgin olive oil with my homemade Lemon Dukkah. Honestly, it’s the kind of snack that makes you sigh contentedly and forget for a moment that your life is one big question mark.

I started a new job recently, and let’s just say… it’s not exactly what was on the box. But I’m trying to be positive. They’ve asked me to organise the Christmas lunch in Sydney, by the harbour, so I’ll take that as a small win. It’ll be nice to be back in my old home city, even if it’s just for a bit. I actually went back for a long weekend in June, thinking maybe I’d move home. But the Sydney I grew up in – the one I loved so fiercely – just isn’t there anymore. I think covid gutted it, the way it did to so many big cities. So here I am in Brisbane, with a twelve-month lease and no solid plans beyond that. Melbourne? Maybe. New Zealand? Could be. For now, I’m just here, figuring it out.

Now that I’m settled in though, I’m finally finding my groove again in the kitchen. And we all know what that means – I’m happy. I’ve been cooking more, eating better, playing around with new ideas. My gnocchi caprese salad was a bright little burst of summer, and my kangaroo lemongrass noodle salad was such a fun fusion of Aussie-Vietnamese flavours. I can feel that kitchen mojo coming back strong. Tonight’s dinner is literally just Turkish bread and lemon dukkah, but I’m not even pretending to be sorry. I’m sitting on my balcony, wine in hand, breeze on my skin, Rose (my cat) snoozing nearby, and I feel… good. Life’s not perfect, but it’s soft around the edges again.

Back in the Kitchen, Back to Myself

It’s funny how life just kind of… moves. Slowly, chaotically, beautifully. The past few months have been a mix of dating disasters, work drama, and existential crises about where I want to live. But despite the chaos, I’ve landed in this quiet little rhythm that feels good. Mornings with green tea on the balcony. Afternoons picking out herbs at the market. Evenings with music playing while I potter around the kitchen. I’m not rushing, not forcing. I’m just being, and right now that’s been enough.

Cooking has always been how I come back to myself. It’s where I feel most grounded. Most creative. Most me. Even when everything else feels a bit off, the kitchen is my soft place to land. It’s where I can chop, toast, stir, and feel like I’m building something beautiful, even if it’s just a Tuesday night dinner for one. This Lemon Dukkah Seasoning might be small, but it’s become a little symbol of my return to joy. It reminds me I can still create, still care for myself, still find delight in the simple things.

And look, I know I’m not perfect. I burn things. I make a mess. and I own more spatulas than any one person should. But lately, the food I’ve been making has felt like it has heart again. Like it’s saying, “Hey, I’m okay. I’m healing. I’m here.” That’s what I want more of – not just food that fills me up, but food that feels like home.

The Magic of Dukkah

There’s something about dukkah that feels instantly fancy, but in the easiest way possible. It’s the kind of thing you pull out when you want to impress someone but also can’t be bothered doing anything that requires effort. This lemony version I’ve been making? Absolute game-changer. The lemon zest lifts everything – gives it this zippy, bright flavour that’s just chef’s kiss. I’ve been using it on everything. Bread and olive oil, obviously. But also roasted veg, grilled chicken, smashed avo, and one time I even rolled a ball of goat cheese in it like some sort of domestic goddess.

And the best part is, dukkah doesn’t ask for much. A bit of this, a bit of that, a handful of spices. Toast them up, crush them together, and suddenly you’ve got a jar of magic that makes you feel like you have your life together. The lemon zest really makes it sing – I dry mine first because it keeps better and gets that intense, citrusy kick that cuts through the richness of the nuts. It’s like sunshine in spice form. And let’s be honest, after the few years we’ve all had, who doesn’t want a little sunshine in a jar?

Ingredients Breakdown

So, what’s in this glorious Lemon Dukkah Seasoning? Honestly, just the good stuff. Roasted almonds for that rich, buttery crunch. Sesame seeds to bring a bit of toasty nuttiness. Ground coriander and sumac add warmth and tang, while the dried lemon zest brings in that bright, citrusy zing that makes the whole thing sing. There’s a little black pepper for a bit of a kick, sea salt flakes to balance everything out, and just a hint of garlic salt to round out the flavour.

I keep it simple and clean, with ingredients I usually have on hand anyway. The combination is fresh and punchy without being overpowering, and it works with so many dishes. You can play with the ratios if you like a bit more spice or want to add a different nut or seed into the mix. But for me, this blend hits that perfect middle ground – flavourful, balanced, and totally addictive.

Once you’ve got it all toasted, crushed and mixed, I store it in a jar and keep it close at hand. It doesn’t hang around long, though. I’ve been putting it on everything – roasted veggies, soft-boiled eggs, avocado toast, even yoghurt bowls. It’s become one of those kitchen staples that quietly works its way into almost every meal. It’s a little jar of joy, really.