Dukka - Egyptian Spice Blend For Bread Dipping Or Topping

1. 1

   Dry roast sesame seeds until lightly browned, then remove from pan.

2. 2

   Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel. If you choose to use the roasted chickpeas, they don't need further roasting.

3. 3

   Dry roast the coriander and cumin seeds just until they darken. Remove from pan.

4. 4

   When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.

5. 5

   This will keep for 3 months in a cool place, in an airtight container or jar.

* Per serving · 4 servings · Values may vary.