Dukkah Recipe (with roasted vegetable and whipped feta)

Dukkah is made with different spices and seeds, and has an Egyptian origin. It has a warm, nutty flavor and is incredibly versatile. I love the flavors and aroma of dukkah. It’s easy to make and is so flavorful and delicious on a variety of dishes. In this instance, I’m using it with roasted vegetables and whipped feta.

Why you’ll love this dukkah recipe:

• Quick: Who knew something with this much flavor would only take 40 minutes total to make?
• Flavorful: The nuttiness, spice, and burst of flavor from fresh herbs really makes this a flavor explosion in your mouth
• Versatile: Use this dukkah recipe on a variety of things – bread with oil, other cooked or raw veggies, hummus, salads, marinate, etc.

Ingredient Notes:

Pistachios: One of the key ingredients in this recipe that adds a crunch, and flavor is the pistachios. Pistachios are bursting with fiber, minerals, and unsaturated fat, and they have to be one of the best tasting nuts!

Za’atar: Za’atar is a middle eastern spice that is made from a combination of herbs. It can be tangy, herbal, nutty, and/or toasty. It also comes along with a long list of health benefits like helping improve your immunity, and boosting your skin health.

How to make dukkah:

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. Peel and cut the beet into 8 wedges. Set onto the baking tray along with the radishes.
3. Cut the zucchini in half length-wise and into half circles. Add to the baking tray. Drizzle olive oil, add salt, pepper, and toss together.
4. Bake for 15 – 20 minutes, until golden and tender.
5. Allow to cool prior to assembling.
6. In a medium sized bowl, add the feta cheese, and break into small pieces using a fork.
7. Add the Greek yogurt, lemon juice and lemon zest.
8. Using a hand mixer, whip the feta mixture until smooth and light. You can also use a food processor.
9. Cover with plastic wrap and set aside in the fridge.
10. As that sits, prepare the Dukkah.
11. Using a spice grinder, combine the pistachios, half of the sesame seeds, Za’atar, coriander, and cumin seeds.
12. Grind until you reach a sand-like texture.
13. In a medium-sized serving dish, thickly spread on the whipped feta.
14. Arrange the roasted vegetables around the entire dish, sprinkle the second half of sesame seeds on top, and garnish with the fresh mint, basil, and dill.
15. Cover the top with the homemade Dukkah.
16. Serve immediately with toasted sourdough or on its own, YUM!

Expert Tips & FAQ:

Can I use golden beets? Replace the beets with golden beets for extra colour! You can even add any other roasted vegetables of your choice.

How do I make vegan dukkah? To make this vegan, use your favorite dairy-free feta and plain yogurt.

Can I use something other than pistachios? Use almonds or pumpkin seeds instead of pistachios if you wish!

Storage: Store whipped feta in the fridge in a tightly sealed container for 3 – 5 days.

Other Recipes You’ll Love

• Creamy Vegan Truffle Pasta Recipe
• White Truffle Vanilla Vegan Mac and Cheese
• Vegan Stuffed Portobello Mushrooms
• Creamy Butternut Squash Pasta

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Whipped Feta Dip with Roasted Beet + Dukkah

• Author: Maria Koutsogiannis
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Mediterranean
• Method: Cook + Combine
• Cuisine: Mediterranean-Inspired, Vegetarian, Gluten-Free
• Diet: Vegetarian

Print Recipe

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Description

This delicious recipe combines the nutty flavors of dukkah with creamy whipped feta and earthy, roasted beets.

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Ingredients

Scale 1x2x3x

1 ¼ cup feta cheese

½ cup Greek yogurt

1 tbsp. fresh lemon juice

1 tbsp. fresh lemon zest

1 medium beet

2 bunches radishes, halved

1 small zucchini

½ cup basil, finely sliced

½ cup fresh mint, roughly chopped

¼ cup fresh dill, roughly chopped

¾ cup roasted pistachios

3 tbsp. sesame seeds

1 tbsp. Za’atar spice

1 tbsp. sea salt

1 tsp. coriander

1 tsp. toasted cumin seeds

1 tsp. cracked pepper

sourdough bread

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Instructions

Preheat oven to 425F and line a baking sheet with parchment paper.

Peel and cut the beet into 8 wedges. Set onto the baking tray along with the radishes.

Cut the zucchini in half length-wise and into half circles. Add to the baking tray. Drizzle olive oil, add salt, pepper, and toss together.

Bake for 15 – 20 minutes, until golden and tender.

Allow to cool prior to assembling.

In a medium sized bowl, add the feta cheese, and break into small pieces using a fork.

Add the Greek yogurt, lemon juice and lemon zest.

Using a hand mixer, whip the feta mixture until smooth and light. You can also use a food processor.

Cover with plastic wrap and set aside in the fridge.

As that sits, prepare the Dukkah.

Using a spice grinder, combine the pistachios, half of the sesame seeds, Za’atar, coriander, and cumin seeds.

Grind until you reach a sand-like texture.

In a medium-sized serving dish, thickly spread on the whipped feta.

Arrange the roasted vegetables around the entire dish, sprinkle the second half of sesame seeds on top, and garnish with the fresh mint, basil, and dill.

Cover the top with the homemade Dukkah.

Serve immediately with toasted sourdough or on its own, YUM!

Notes

Replace the beets with golden beets for extra colour! You can even add any other roasted vegetables of your choice.

To make this vegan, use your favorite dairy-free feta and plain yogurt.

Use almonds or pumpkin seeds instead of pistachios if you wish!

Store whipped feta in the fridge in a tightly sealed container for 3 – 5 days.

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Nutrition

• Serving Size: 6
• Calories: 239
• Sugar: 5.1g
• Sodium: 2648.5mg
• Fat: 17.2g
• Saturated Fat: 6.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 12.3g
• Fiber: 3.8g
• Protein: 11.8g
• Cholesterol: 30.9mg

Keywords: recipe, spice, pistachio, roast