In a separate container from the nuts, toast coriander seeds, fennel seeds, cumin seeds, sesame seed in a hot oven for approximately 5 to 8 minutes (also watch carefully so they do not burn). Remove from oven and let cool.
In your food processor, grind your toasted nuts until the mixture resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste. Be careful as over processing can release the oils in the nuts and turn the mixture into a nut spread such as peanut butter.
In a mortar and pestle, grind the coriander seeds, fennel seeds, cumin seeds, sesame seeds, and red pepper flakes slightly. You can try using your food processor for this, but I find the seeds are too small for using it.
In a bowl, combine the crushed nuts, crushed seeds, Smoked Spanish Paprika, salt, and pepper. Taste and adjust seasonings if necessary.
Store mixture in a covered container in the refrigerator.
To serve as a dip: Place 1 cup Dukkah in a small bowl and about 1 cup extra-virgin olive oil in a separate bowl. Dip cubes of fresh crusty bread first into the oil, then into the Dukkah and enjoy!
Yields a large heaping bowl full.
* Hazelnuts, pine nuts, macadamia nuts, sunflower seeds, and/or peanuts may be substituted. If you cannot purchase roasted nuts, toast the nuts in a hot oven for approximately 10 minutes (watch closely so they do not burn), stirring frequently.
Dukkah Recipe: https://whatscookingamerica.net/Appetizers/Dukkah.htm