Pistachio Dukkah + Easy Summer Wraps

Pistachio dukkah adds flavors to any meal. Here it it sprinkled on some easy summer wraps made with apricots and avocado. Vegan + Gluten Free.

Hellooo, dukkah. Have you heard of it? It’s a delicious blend of toasted nuts and seeds, ground up, in which you dip some bread pre-dipped in olive oil. Bread, in olive oil, in dukkah. Let’s all just  take a deep breath. It is probably the easiest way for me to finish of an entire baguette for dinner. True story.

So, to kick my one baguette a day keeps the doctor away habit, I came up with some other funky ways to use this warm and nutty spice blend. Ripe, local apricots add sweetness and juiciness, salad leaves bring the crunch, and well, everything is better with some smashed avocado and basil. Fresh, healthy, light – happy summer, y’all!


For some more information on dukkah, and some tips on toasting seeds, check out the kitchn. There are many different recipes for dukkah out there, have a browse to find which one will suit you the most. Peaches would work great here instead of apricots too! Serves 6 or more as an appetizer.

Vegan & Gluten Free.



3 ripe avocados
Pinch of sea salt
8 ripe small apricots
1/4 fresh basil leaves|
12 small butter lettuce leaves
Good quality olive oil
Fresh black pepper

Pistachio Dukkah

1/2 cup pistachios
3 tablespoons sesame seeds
2 teaspoosn coriander seeds
1 teaspoon cumin seeds
1 teaspoon dried mint leaves
1/2 teaspoon flaky sea salt


Make the dukkah: Toast the pistachios in a large frying pan over high heat for about 5 minutes, or until they are toasty and crisp, watch closely so they don’t burn. Remove from pan and set aside to cool. Add the sesame seeds to pan and toast until brown and crisp, they might pop a little. Remove from pan and set aside. Toast the remaining seeds for a few minutes, again being careful not to burn. Place the pistachios, coriander seeds, cumin seeds, mint and salt in a blender and pulse until roughly chopped, I like to leave some big pieces of pistachios. Stir in the sesame seeds. Dukkah will keep for a few weeks in an air tight jar.

To make the wraps. half and pit the avocados and remove the skin. Sprinkle with a bit of sea salt and mash with the back of a fork. Scoop into a bowl and drizzle with olive oil.

Pit the apricots and slice each one into 6 or 8 pieces.

Bring everything to the table, take a lettuce leaf, spoon on some avocado, top with sliced apricots, sprinkle with dukkah, basil and a little extra olive oil. Enjoy. Repeat.

Got extra dukkah on your hands? Sprinkle over some roasted vegetables, stir into a salad dressing, just get creative!


Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • Reply
    July 14, 2014 at 12:33 pm

    Hi! I mentioned this post on my blog as an inspiration for a salad recipe :)

    • Reply
      Jodi Kay
      July 14, 2014 at 4:01 pm

      HI Maikki, thank you so much for mentioning me, your salad looks fantastic! Love the addition of mango. Love how we get inspire each other to create new dishes. Thanks for the comment! J x

  • Reply
    On the Table in June
    July 5, 2016 at 2:46 am

    […] Avocado Apricot Wraps from Happy Hearted Kitchen: I would have never thought of pairing two of my favourite A-fruits, but the combo really works with the fragrant basil and nutty Dukkah. The perfect summery light lunch. […]

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