Dukkah with Hazelnuts

Ingredients

• 100g hazelnuts
• 3 tbsp coriander seeds
• 2 tbsp cumin seeds
• 3 tbsp sesame seeds
• 1 tsp black pepper
• 1 tsp sea salt
• ½ tsp dried thyme

Method

1. Toast hazelnuts at 180°C for 10 min; rub in a cloth to remove skins.
2. Toast coriander and cumin in a dry pan 3 min; add sesame seeds for 1 more min.
3. Pulse hazelnuts to a rough crumb; pulse with spices, pepper, salt and thyme — leave chunky.
4. Store in an airtight jar up to 1 month.