Dukkah for dipping

Part of the entree for the March 2010 dinner.

Ingredients
2/3 cup hazelnuts (buy dry oven roasted ones this will save you some time)
1/2 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 teaspoons freshly ground black pepper
1 teaspoon flaked sea salt (I used Murray River)
Extra virgin olive oil to serve
Crusty bread (warm Bazaar Turkish Pide)

Method
Preheat over to 180 degrees.

Spread hazelnuts over a baking tray and cook in oven for 3-4 minutes. Rub the toasted hazelnuts in a clean tea towel to remove as much skin as possible.

Blitz the nuts in a food processor or chop as I did as I am not lucky enough to have a food processor.

Heat fry pan over medium heat, add sesame seeds and cook, stirring for 1-2 minutes or until golden. Add to hazelnuts.

Place coriander and cumin seeds in frying pan over medium heat, cook, stirring for 1-2minutes or until aromatic or seeds begin to pop. Transfer seeds to mortar and pestle and pound until finely crushed. Adds to hazelnuts and sesame seeds.

Add pepper and salt and mix well.

Serve dukkah with some extra virgin olive oil and crusty bread.

Note
Store dukkah in an airtight container at room temperature.