Dukka - Egyptian Spice Blend For Bread Dipping Or Topping

• 4 ounces sesame seeds
• 3 ounces hazelnuts or 3 ounces roasted chickpeas
• 2 ounces coriander seeds
• 1 ounce cumin seed
• 1 teaspoon sea salt
• 1/2 teaspoon ground black peppercorns
• 1 teaspoon dried thyme or 1 teaspoon mint

1. Dry roast sesame seeds until lightly browned, then remove from pan.
2. Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel. If you choose to use the roasted chickpeas, they don't need further roasting.
3. Dry roast the coriander and cumin seeds just until they darken. Remove from pan.
4. When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
5. This will keep for 3 months in a cool place, in an airtight container or jar.

sesame seeds, hazelnuts, coriander seeds, cumin, salt, ground black peppercorns, thyme

Taken from www.food.com/recipe/dukka-egyptian-spice-blend-for-bread-dipping-or-topping-423890 (may not work)