Easy Peasy Dukkah Dip For Bread

• 3 1/2 ounces blanched hazelnuts
• 11/16 cup sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons fennel seeds
• 2 teaspoons cracked black pepper
• 1 teaspoon fine sea salt

1. Preheat oven to 180u0b0C
2. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
3. Place the toasted hazelnuts in the food processor and process until coarsely chopped. Transfer to a large bowl.
4. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
5. Place coriander, fennel and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a spice grinder (or morta and pestle) and grind. Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
6. Serve the dukkah with some extra virgin olive oil, balsamic vinegar and crusty bread.

hazelnuts, sesame seeds, coriander seeds, cumin seeds, fennel seeds, cracked black pepper, salt

Taken from www.yummly.com/recipe/Easy-Peasy-Dukkah-Dip-for-Bread-1564234 (may not work)