Categories: Pizza/flatbread

Ingredients

• 2/3 cup hazelnuts
• 2 tbsp. each toasted coriander seeds and toasted cumin seeds
• 1/2 cup toasted sesame seeds
• 2 tbsp. black pepper
• 1 tsp flaked sea salt

Directions

1. Spread hazelnuts in a 10×15-inch baking pan. Bake at 350 until fragrant, 5-7 minutes. Transfer nuts to a tea towel, fold towel over to cover, and rub vigorously to remove skins; let cool. Meanwhile pulse coriander and cumin seeds in a food processor until finely ground. Pour into a bowl with sesame seeds. Pulse cooled hazelnuts in food processor until finely ground; stir into bowl with seeds. Stir in black and salt. Makes 1 3/4 cups and keeps up to 2 weeks, covered and at room temp.

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