Heat a small skillet over a high flame. Once it is hot, turn the flame down to medium and toast coriander, cumin and sesame for 4-5 minutes. Note that as the seeds toast, the sesame seeds will start to leap out and attack you. Stir consistently at this point, and remove from the pan once the seeds have browned, about-5 minutes. Allow them to cool for 5 minutes.
Place roasted mixed nuts and the toasted seeds into the bowl of a food processor or spice grinder and pulse to get a rough chop. Add salt and pepper and stir well. You should have about 1/2 cup of dukkah. Store leftovers in a tightly sealed container in the refrigerator. It’s great sprinkled on roasted vegetables.
I used 6 servings to calculate macros.
Dukkah is traditionally served with bread or raw vegetables and olive oil for dipping. But don't limit yourself to that!
Mix into hummus
Add a little oil, make a paste, and coat some strips of flank steak with it. Either air fry or grill those.
Spread some tahini on flatbread, sprinkle with dukkah, toast lightly and enjoy.
Steam vegetables, add butter and dukkah and toss together.
Slather it onto seafood, using a little mayonnaise for binder, and air fry or bake that fish. SO YUMMY!
Lamb burgers with dukkah are heaven on a bun (or lettuce wrap)
Mix panko breadcrumbs with dukkah and bread some chicken tenders that way.