Almond Dukkah

This dukkah uses almonds and has a hint of fennel to make it a bit different. Great served with oil and Turkish bread, but also nice as a crust for chicken or fish. Australian measurements used. Time includes 15 mins for toasted ingredients to cool.

• Ready In: 22 mins
• Serves: 1
• Yields: 3/4 cup

Ingredients

• 50  g sesame seeds
• 1  tablespoon  coriander seed
• 2  teaspoons cumin seeds
• 1  teaspoon ground cumin
• 1  pinch fennel seed
• 1⁄2 teaspoon flaked sea salt
• 1⁄2 teaspoon  ground black peppercorns
• 80  g  blanched almonds, toasted

Directions

1. Place all seeds, spices, salt and pepper in a fry pan. Stir over low heat for 5 minutes, or until the seeds are toasted and fragrant. Cool completely.
2. Place almonds and spice/seed mix in your food processor bowl. Process until mix resembles a coarse powder.