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Last Updated on February 26, 2025 by Megan Jones
This pumpkin seed Dukkah is a flavour filled jar of goodness. Its made by lightly toasting a mixture of spices and seeds, which are then ground to a coarse powder. You’ll find yourself wanting to sprinkle over just about everything. Sprinkle it on anything from hummus like my Cranberry, Harissa & Butternut Squash Hummus, roasted veg and even on top of soups like Simple Parsnip & Ginger Soup – Vegan
What is Dukkah?
Duqqa, du'ah, do'a, or dukkah is an Egyptian and Middle Eastern condiment made up of a mixture of herbs, nuts, and spices. It's typically used as a dip with bread or fresh vegetables for an hors d'œuvre.

This pumpkin seed dukkah is:
- Gluten Free
- Nut Free
- Less than 10 Ingredients
- Easily customisable
- Quick and Easy to make
- Made from pantry ingredients

Ways to use Pumpkin seed dukkah:
- Sprinkled on Salads
- On top of dips
- Avocado toast
- On top of bread dough, before its baked.
- As a coating or part of a marinade for roasted vegetables or tofu
- In a bread crumb coating
- A spiced alternative to gremolata on top of pasta.

Recipe tips, tricks and swaps:
- Swap the chilli flakes for 1 teaspoon sweet paprika
- Not keen on fennel? swap for caraway seeds or just increase the cumin seeds
Make sure you lightly toast the spices in a dry pan on a medium to low heat, before you blend in the food processor. This ensures all the flavours and natural oils release, This makes for a much more flavourful dukkah spice blend.
Do not over blend the mixture! It needs to be a crumbly texture for sprinkling, its best to use the pulse function on your blender or food processor to avoid turning it into a fine powder

Pumpkin Seed Dukkah
Ingredients
- ½ teaspoon Fennel Seeds
- ½ teaspoon Cumin Seeds
- ½ teaspoon Coriander seeds
- 4 teaspoon sesame seeds I used half white sesame and half black sesame
- ½ teaspoon dried chilli powder or flakes if you prefer
- 1 teaspoon flakey sea salt
- 1 teaspoon paprika
- 4 tablespoon pumpkin seeds
Instructions
- Place all the ingredients in a dry pan and toast until aromatic and lightly golden.
- Leave to cool and then pulse in a grinder or using a pestle and mortar.
Jo says
This is a new find for me, this recipe was so simple and a perfect blend of savoury spices and seeds, I made this at the weekend and am sprinkling it even on my pasta 🙂
Have a jar in my cupboard now, will definitely be making again