Makes 2 cups
2 tbsp coriander seeds
1 tsp cumin seeds
3/4 cup white sesame seeds
1 cup hazelnuts, toasted
1/2 tsp salt, or to taste
1/8 tsp fresh ground pepper
In a dry saucepan over medium heat, toast the coriander seeds, cumin, and sesame seeds. Slightly shake the pan occasionally for 2-3 minutes, or until fragrant.
In the same pan, add the hazelnuts and toast for 4 minutes.
Add all the ingredients to a food processor and pulse several times. You want the nuts and seeds roughly chopped.
Can be stored in an airtight container for several weeks.
Cooks Note: You can add pistachios, or pine nuts, in addition to spices like paprika. Sprinkle on salads, hummus, grilled salmon, and vegetables…