This Egyptian crumbly nut and seed mixture is traditionally served as a dip with bread and olive oil but can be used on top of roasted vegetables, pasta or even fruit.
  • 1 cup roasted hazelnuts
  • ½ cup sesame seeds
  • ¼ cup cumin seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  1. Heat a heavy skillet over medium heat, add the sesame seeds and dry-toast until slightly browned and fragrant. Repeat with all the remaining seeds and peppercorns. Allow them to cool and then add the nuts, seeds, peppercorns and salt into a mortar and pestle or spice grinder and grind until the mixture is crushed. If you are using a spice mill just pulse the mixture lightly, do not allow it to turn into a paste.
  2. Store in an airtight container in the refrigerator for up to a month.
Recipe by Scaling Back at https://www.scalingbackblog.com/day-23-dukkah-spiced-pumpkin-hummus/