Hazelnut Dukka

Ingredients

• 0.3 teaspoon cayenne pepper 
• 6 tablespoons coriander seeds 
• 1 tablespoon thyme leaves dried
• 0.5 cup hazelnuts 
• 0.5 cup roasted pistachios salted
• 30 servings salt and pepper freshly ground
• 0.3 cup sesame seed 
• 3 tablespoons cumin seeds whole

Equipment

• food processor
• bowl
• frying pan
• oven
• kitchen towels

Directions

1. Preheat the oven to 35
2. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister.
3. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.
4. In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes.
5. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes.
6. Transfer the sesame seeds to the plate to cool.
7. Add the coriander, cumin, sesame seeds and thyme to the food processor along with the pistachios, cayenne and 1 teaspoon each of salt and pepper and pulse until finely ground.
8. Transfer the dukka to a bowl.