Pre-heat the oven to 175C
Place the hazelnuts on a tray in a single layer and roast in the oven for 8-10 minutes, stirring once or twice. The nuts are ready when they smell fragrant and are slightly browned.
When the nuts are ready, tip them into a clean tea towel and, using the towel, rub the nuts together. This will loosen the skins and allow them to fall off.
Set the nuts aside. Discard the skins
Place the sesame seeds in a frying pan on a low heat. Toast the seeds for about 5 minutes, stirring frequently, until they are light brown and fragrant.
Remove from the frying pan and place in a medium size bowl.
Place the coriander and cumin seeds in the same frying pan and toast for 1-2 minutes, or until fragrant. Remove from the heat and set aside.
Put the nuts into a blender or food processor and pulse until they are crumbly. Add the nuts to the sesame seeds.
Pulse the coriander and cumin seeds in the blender or food processor to break the seeds up. Add to the nuts and sesame seeds.
Add the salt, pepper and thyme to the seeds and stir to combine.
The dukkah is ready for use.