- 250 ml (1 cup) sesame seeds
- 45 ml (3 tbsp) whole coriander seeds
- 30 ml (2 tbsp) whole cumin seeds
- 250 ml (1 cup) unsalted dry-roasted peanuts
- 5 ml (1 tsp) sea salt
- In a small, heavy skillet or saucepan over medium heat, toast sesame seeds, stirring constantly until pale brown, 1 to 2 minutes. Be careful not to burn the seeds. Set aside to cool.
- In same skillet, combine coriander and cumin seeds. Toast over medium heat until seeds begin to pop and their fragrance is released, 1 to 2 minutes. Let cool.
- In a food processor or using a mortar and pestle, grind or pound toasted spices until finely ground. Add sesame seeds and peanuts and pulse or pound until texture resembles coarse sand but not a paste. Tip into a small bowl and stir in salt to taste.
- Store dukka in a small jar with lid in the refrigerator or a cool, dark place for up to 2 months.