Hazelnut Dukkah With Fennel Seeds and Mint or Thyme

• 1/2 cup toasted skinned hazelnuts or almonds, finely chopped or crushed (place them in a plastic bag or pastry bag and roll over them or pound them gently with a rolling pin)
• 1/4 cup lightly toasted sesame seeds
• 1 tablespoon cumin seeds
• 2 teaspoons fennel seeds
• 1 tablespoon dried mint or thyme
• 2 teaspoons ground sumac
• 1/2 to 3/4 teaspoon kosher salt or coarse sea salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 to 2 teaspoons nigella seeds (optional)

1. Lightly toast the sesame seeds in a dry skillet over medium heat.
2. Remove from the heat and add to the bowl with the hazelnuts or almonds.
3. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool.
4. When the spices have cooled, grind and add to the nuts and sesame seeds.
5. Add the remaining ingredients and mix together.

almonds, sesame seeds, cumin seeds, fennel seeds, mint, ground sumac, kosher salt, freshly ground black pepper, nigella seeds

Taken from cooking.nytimes.com/recipes/1014704 (may not work)