Cocoa-scented dukkah

Prep: 15 minutes Cook: 5 minutes Makes: About 3 ⁄ cup spice 4 mix

From “Theo Chocolate: Recipes & Sweet Secrets” by Debra Music, Joe Whinney and Leora Bloom.

3 tablespoons sesame seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1⁄4 cup hazelnuts, toasted, skinned, finely chopped

1 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

1⁄3 cup (1 1⁄2 ounces) roasted cocoa nibs

1 In a small, dry skillet over medium heat, toast the sesame seeds, stirring constantly, until they begin to turn golden. Put them in a small bowl and set aside to cool.

2 Put the coriander and cumin seeds in the skillet and toast the spices over medium heat, moving the pan constantly, until they are fragrant, about 2 minutes. Watch them carefully so they don’t burn. Set aside to cool before grinding. (Don’t add them to the sesame seeds yet.)

3 When the spices have cooled, coarsely grind them in a small food processor, a coffee or spice grinder or with a mortar and pestle. Add them to the sesame seeds, along with the hazelnuts, salt and pepper. Use a small food processor, a mortar and pestle or a chef’s knife to finely chop the cocoa nibs. Add them to the spice mix and stir until well blended.

4 Store the dukkah in an airtight container in a cool, dry place. Nuts eventually go rancid, and spices lose their potency, so use this flavorful blend liberally while it’s fresh; try to finish it within 1 or 2 months.

Nutrition information per tablespoon: 50 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g sugar, 1 g protein, 165 mg sodium, 1 g fiber