Dukkah

Method

Toast the hazelnuts in a dry frying pan over medium heat for 3-4 minutes until fragrant, shaking occasionally, then set aside. Toast the sesame seeds for 2 minutes until golden, then remove. Separately toast the coriander and cumin seeds for 1-2 minutes each until aromatic. Toast the roasted chickpeas for 1 minute until completely dry. Grind the peppercorns coarsely in a mortar and pestle. Combine all toasted ingredients with the salt, thyme and marjoram, then pulse together in a food processor until you achieve a coarse, crumbly texture with visible seed and nut pieces, being careful not to overprocess into a powder. Store in an airtight jar and serve as a dip with good quality olive oil and bread.