Wrote about it here: http://tastespace.wordpress.com/2011/05/30/roasted-cauliflower-and-chickpeas-with-dukkah/]]>
115g. (4oz) sesame seeds
45g. (2oz) Shelled skinned hazelnuts or almonds
45g. (2oz) Coriander seeds
25g. (1oz) ground cumin
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
bread and olive oil to serve.
Heat large heavy frying pan over a medium heat. add sesame seeds and roast, stirring, until they are a light golden brown. Remove from pan and set aside to cool.
Add hazelnuts or almonds to pan and roast, stirring until lightly browned, remove from pan and set aside to cool.
Add the coriander to the pan and roast until they start to pop. remove from pan and set aside to cool.
Place sesame seeds, nuts, coriander seeds, cumin, thyme, salt and pepper in a food processor or blender and process to a coarse powder.*
Transfer Dukkah to a serving bowl. To serve, dip a piece of bread into the olive oil and then into the Dukkah mixture. Serves 6
Take care not to over-grind the nuts and seeds as they will then release their oils and form a paste. Dukkah can be made in large quantities and stored in an airtight container