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" Ingredients \u2022 \u00BE cup hazelnuts or almonds \u2022 \u00BD cup sesame seeds \u2022 3 tbsp. coriander seeds \u2022 3 tbsp. cumin seeds \u2022 1\u00BD tsp. salt \u2022 2 tbsp. coarse ground black pepper \u2022 1 tsp. paprika  Directions Preheat the oven to 350\u00B0F.  Roast the hazelnuts or almonds in the oven until they begin to turn golden and smell toasty, about 8 minutes. Remove from the oven and, if using hazelnuts, transfer them to a paper bag or a tea towel, which you must close around the nuts so they steam slightly and their skins blister away from the nuts (hazelnuts tend to roast unevenly, and you may need to return some of them to the oven to continue roasting). When the hazelnuts are cool, rub them in the towel or bag to remove as much of the papery skin as possible. Almonds toast more evenly and do not need skinning.  Put the sesame seeds in a pan and roast them in the oven until they begin to smell toasty, about 8 minutes. Check them often, as they have a tendency to burn. Remove from the oven and cool.  Put the coriander seeds in a small, heavy-bottomed skillet over medium heat and toast just until they begin to smell fragrant, about 1 minute. Remove from the heat. Repeat with the cumin seeds.  Put the hazelnuts or almonds, sesame seeds and salt in the work bowl of a food processor and pulse until the nuts are coarsely chopped. Add the other seeds, the pepper and the paprika, and process until the mixture is finely ground. Be careful not to overprocess so the nuts don&amp;#039;t become oily. Transfer to a serving bowl. Use as a dip for bread that is first dunked in olive oil. Or sprinkle on salads, vegetables, grilled meat or seafood. Makes 1\u00BD cups. "^^<http://www.w3.org/2001/XMLSchema#string>
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