Ingredients

The following ingredients have 3 Servings
  • 1/4 cup hazelnuts (35g)
  • 2 tbsp blanched almonds (22g)
  • 2 tbsp sesame seeds (15g)
  • 1/2 tsp fennel seeds
  • 1 tsp coriander (ideally seeds, if not ground)
  • 1/2 tsp cumin (ideally seeds, if not ground)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instruction

  • Place the hazelnuts and almonds in a dry skillet/frying pan over a medium heat and toast for a few minutes until gently browned on both sides and smelling 'nutty'.
  • If the hazelnuts still have their inner skin on them (the dark colored paper-thin coating), rub this off with a towel before putting all of the nuts in a food processor. Pulse the nuts a few times until well chopped but still with some texture - you don't want a powder.
  • Toast the sesame seeds and whole spices, if you are able to use whole spices (fennel, cumin and coriander seeds) in the same skillet for a minute or two until lightly toasted and smelling aromatic. Add these in with the nuts and pulse three or four times to gently break them and mix.
  • Add the salt and pepper, as well as any spices you are using as powder if you didn't have whole seeds, and pulse once or twice to mix. Store in an airtight jar at cool room temperature until needed (see above for ideas).