Dukkah for Seasoning

Ingredients

• 1/2 c nuts of choice (cashews, almonds, and/or hazelnuts; if you can find nuts already roasted, use them and then you can eliminate the roasting step.  But do cut back on the salt, if they’ve been salted)
• 1/4 c roasted, shelled pistachios (omit, if you can’t find them/don’t want to afford them)
• 1/4 c sunflower seeds
• 1/4 c pine nuts (optional – very pricey!)
• 1/4 c toasted sesame seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Heat a skillet to medium (no oil), then add the nuts of choice.  Stir and mix constantly until they begin to slightly brown, about 5 minutes.  Remove to a bowl.  Add the pistachios, sunflower seeds, and pine nuts to the skillet;  stir and mix them also until they begin to slightly brown, about 2-3 minutes.  Be careful to not let them burn.  Remove the skillet from the heat and let the pistachio mixture cool.

Add the nut mixture, pistachios, sunflower seeds and pine nuts to a food processor, along with the sesame seeds, coriander, cumin, salt, and pepper.  Grind the mixture until it’s just slight chunky and not quite ground; you don’t want nut butter and you do want a little crunch!  Place in a lidded container and store in the fridge for several weeks.  Or freeze.