I love great spice blends, especially those made with healthy herbs. Dukkah is an Egyptian blend of nuts, seeds and spices. And as always, I like to add a little calcium kick to the mix, so this blend includes our good friend Urtica dioica, commonly known as nettle.

With this blend you can add it go a little extra virgin olive oil to make a paste to spread on bread, or simply sprinkle it over veggies, hummus and anything that could benefit from a nice taste and nutrition boost!


  • ½ cup walnuts, chopped
  • ½ cup almonds, chopped
  • 2 T. sesame seeds
  • ½ cup dried nettle leaf
  • 1 t. ground coriander
  • 1 t. ground cumin
  • ½ t. fine sea salt (I like pink Himalayan)
  • ¼ t. fresh ground pepper


Place nuts in a flat skillet over a medium heat. Stir and toast for 3-5 minutes until fragrant. Stir in sesame seed. Continue stirring for another 2-3 minutes, not allowing to burn. Remove from heat. Let cool. Place nuts/seeds in a small food processor. Add all remaining ingredients to food processor. Pulse until finely chopped, but not turned into “butter.”

This recipe was inspired by Rosalee De La Floret’s recipe in her wonderful book Alchemy of Herbs. More on Rosalee at https://www.herbalremediesadvice.org/