Dukkah

• 2/3 cup sesame seeds
• 1/2 cup hazelnuts, with or without skins
• 1/2 cup roasted chickpeas
• 1/2 cup coriander seeds
• 3 tablespoons cumin seeds
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black peppercorns
• 2 tablespoons mild Hungarian paprika
• 1 teaspoon Spanish smoked paprika, optional
• extra virgin olive oil, for dipping
• flatbread or crusty bread, your choice, preferably warm

1. Toast the sesame seeds in a dry skillet until golden. Remove and set aside. Roast the hazelnuts and chickpeas, separately, in the same hot pan for about 4-5 minutes each or until aromatic. Remove and set aside. Reserve two tablespoons of the roasted hazelnuts. Dry toast the coriander and cumin seeds until aromatic. Remove from pan and let cool.
2. Mix all the Dukkah ingredients except the paprika and reserved hazelnuts in a bowl. In a spice grinder or small food processor, grind the dukkah, leaving a little texture if you'd like. Transfer to a serving bowl and stir in the paprika and the reserved hazelnuts.
3. To serve, place the olive oil in a separate bowl, and put the dukkah and oil side by side on a large serving platter with flatbread or crusty bread. The bread is dipped first into the oil, then into the dukkah.
4. Store in an airtight container at room temperature for up to 2 weeks or in the freezer for 3 months.

sesame seeds, hazelnuts, chickpeas, coriander seeds, cumin seeds, thyme, kosher salt, black peppercorns, paprika, spanish smoked paprika, extra virgin olive oil, crusty bread

Taken from food52.com/recipes/3063-dukkah (may not work)