This dip is used to scatter on Middle Eastern breads or use with oil and bread as a dip.
30g toasted, crushed hazelnuts
30g toasted sesame seeds
10g cumin and coriander seeds, toasted and crushed
10g fennel seeds,
10g ground cinnamon
5g dried mint or oregano
10g sea salt
Mix all the toasted seeds and nuts together and stir in the other ingredients.
Put in a sealed jar and use within 1 month.