Toast 3 tablespoons hazelnuts and 3 tablespoons pinenuts nuts in a skillet on medium heat until they crackle and brown. Set aside to cool.
Toast 2 tablespoons sesame seeds, 2 tablespoons coriander seeds, and 1 teaspoon cumin seeds in the same skillet for a few minutes until they crackle and start to brown. Set aside to cool.
Add the toasted nuts and spices, 1 teaspoon dried oregano, ¼ teaspoon salt, and ⅛ teaspoons black pepper to a food processor and pulse until coarsely blended.
Dukkah should look like a coarse powder, not too chunky or fine.
MAKE IT A MEAL
The traditional way of serving Dukkah is in a bowl, where it is used as a dip for warm flatbreads, such as pita bread drenched in extra virgin olive oil.Pair it with chopped cucumber, ripe tomatoes, olives, and feta cheese, and you’ve got a simple and delicious meal.For more ideas, check out the "serving suggestions" chapter linked below.