Spicy Egyptian Dukkah With Chickpea Flour

• 1/2 cup chickpea flour
• 1/4 cup lightly toasted unsalted peanuts
• 2 teaspoons coriander seeds
• 2 teaspoons caraway seeds
• 2 teaspoons lightly toasted dill seeds (optional)
• 1 tablespoon lightly toasted sesame seeds
• 1/2 teaspoon kosher salt or coarse sea salt
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sumac

1. In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly.
2. Transfer immediately to a bowl.
3. Finely chop the peanuts and add to the bowl with the chickpea flour.
4. One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty.
5. Remove from the pan and allow to cool completely.
6. Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder.
7. Transfer to a bowl and stir in the sesame seeds, salt, cayenne and sumac.

chickpea flour, peanuts, coriander seeds, caraway seeds, dill seeds, sesame seeds, kosher salt, cayenne pepper, sumac

Taken from cooking.nytimes.com/recipes/1014698 (may not work)