• ¼ roasted hazelnuts
• ¼ cup sunflower seeds
• 2 Tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp smoked paprika
• ¼ tsp salt

Toast the seeds and spices in a dry heavy bottom frying pan or skillet until they are fragrant. Remove from the heat and leave to cool, add in the hazelnuts and then crush with a mortar and pestle, or pulse in a blender until coarsely ground. Store in and air tight jar.