Peanut Dukkah

• 1/2 cup lightly toasted unsalted peanuts
• 1/4 cup lightly toasted sesame seeds
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 2 teaspoons nigella seeds
• 1 teaspoon ground sumac
• 1/2 teaspoon kosher salt or coarse sea salt (or to taste)

1. Chop the peanuts very fine.
2. Mix with the toasted sesame seeds in a bowl.
3. In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool.
4. In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill.
5. Allow to cool.
6. When the spices have cooled, grind and add to the nuts and sesame seeds.
7. Add the nigella seeds, sumac and salt and mix together.

peanuts, sesame seeds, coriander seeds, cumin seeds, nigella seeds, ground sumac, kosher salt

Taken from cooking.nytimes.com/recipes/1014696 (may not work)