¾ cup hazelnuts

½ cup sesame seeds, toasted

½ cup coriander seeds, toasted

¼ cup cumin seeds, toasted

½ teaspoon black peppercorns, crushed

extra-virgin olive oil to accompany

1. Heat oven to 375*. Spread hazelnuts on a baking sheet and toast in oven until golden, about 6 minutes.

2. Wrap the hot nuts in a kitchen towel and let rest for about 5 minutes. When they have cooled slightly, vigorously rub nuts in the towel to loosen skins, peel them completely, and put them in the bowl of a food processor.

3. Put sesame seeds into a small skillet over medium heat and toast until lightly golden, about 1 minute; then add toasted seeds to the food processor bowl with the hazelnuts. In the same pan, toast coriander seeds and cumin seeds until they are fragrant and begin to color, about 2 minutes; add to the nut mixture and let cool completely. When the mixture has cooled, add the crushed peppercorns to the processor bowl and pulse until the mixture resembles coarse bread crumbs.

4. To serve, set out bowls of extra-virgin olive oil and pita wedges or baguette slices for dipping.

adapted from Saveur Magazine

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