· ½ cup hazelnuts (easy to find at TJ’s, Sprouts or Whole Foods)
· 2 TB sesame seeds
· 2 TB coriander seeds
· 2 TB cumin seeds
· ½ tsp each, salt and pepper
1. Heat a heavy bottom pan over medium, and first toast the hazelnuts until fragrant and light golden. Remove and set aside. Wipe out the pan with a paper towel.
2. Next, toast the coriander and cumin seeds together until they start to pop and smell heavenly. Stir constantly and watch like a hawk so they don’t scorch. Remove from heat and set aside.
3. Lastly, toast the sesame seeds, agitating them the entire time until golden brown. Remove to cool.
4. With a spice grinder, add the cumin and coriander and grind to a coarse texture. Pour into a bowl and add the toasted sesame seeds.
5. Put hazelnuts into the grinder and pulse a few times until roughly chopped.
6. Add the nuts to the seeds and mix. Season with salt and pepper and store in a clean covered container in the refrigerator.
Dukkah can be made 3 days ahead, kept in a tightly lidded container