You can substitute other nuts for the hazelnuts in this recipe, or try roasted seeds to make a nut free version. Adjust the spice and seasonings to your taste. It is a very forgiving recipe so play with it and make it your own.
This recipe can be made in a blender or food processor, or even a mortar and pestle.
Note that all Tablespoon measurements in this recipe are 20ml.
Be careful not to process the nuts for too long. You want almost a sandy texture with some slightly larger pieces mixed through. If you process the nuts for too long you will end up with nut butter. Not ideal.
The texture of the finished dukkah really comes down to personal preference. I like some texture in my nuts and am happy to eat bits of seeds. If you don't like whole and broken coriander and cumin seeds in your mix, then process the seeds for a longer time.