• Fast
• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. 1/4 cup raw pistachios
2. 1/4 cup raw cashews
3. 1/4 cup blanched almonds
4. 1/4 cup blanched hazelnuts
5. 1/4 cup coriander seeds
6. 1/4 cup unsweetened shredded coconut
7. 1 1/2 tablespoons cumin seeds
8. 1/4 cup sesame seeds
9. 1/4 teaspoon kosher salt
10. 1/8 teaspoon freshly ground pepper

Directions

1. Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 8 minutes, until golden. Coarsely chop the nuts.
2. In a skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Transfer to a food processor and pulse until chopped. In the skillet, toast the unsweetened shredded coconut and cumin seeds, stirring, until the coconut is golden, 2 minutes; add to the food processor along with the chopped nuts and pulse until coarsely ground. Transfer the dukka to a bowl. In the skillet, toast the sesame seeds until golden, 4 minutes. Stir the sesame seeds into the dukka, season with the salt and pepper and serve.