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. 

Set aside.

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…