Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
- 3/4 cup sesame seeds
- 1/2 cup roasted chickpeas
- 1/4 cup hazelnuts
- 1/2 cup whole coriander seeds
- 2 tablespoons cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black peppercorns
Place chickpeas and hazelnuts on same baking sheet and roast in oven for about 3 minutes each side. Remove and combine with sesame seeds.
Combine all ingredients and grind in food processor for 2-4 minutes, or mash with mortar and pestle until ground.
Serve with a small bowl of warm olive oil and pieces of pita bread. Dip bread in olive oil, then dukkah.