Ingredients:

• 1/3 cup black or plain sesame seeds
  
• 1 tablespoon coriander seeds
  
• 2 teaspoons cumin seeds
  
• 1/4 teaspoon fennel seeds
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1/2 cup unsalted almonds, hazelnuts or pistachios
  
• Rustic or country-style bread cut into 2-inch pieces
  
• Olive oil or plain, lowfat yogurt for dipping (Nutrition Facts calculated without oil and yogurt)

Directions:

1. Heat a medium sized skillet over medium high heat. Add the sesame, coriander, cumin, fennel, salt and pepper and stir for 5 minutes or until seeds are toasted. Remove from heat and allow to cool completely.
   
2. Place nuts and seed mixture in a food processor then pulse until the mixture resembles a coarse powder. Be careful to not overdo it or the nuts may turn into a paste.
   
3. Pour mixture into a serving bowl and serve as an appetizer by dipping bread into oil or yogurt then into the nut and seed mixture. Dükkah may also be used over salads or as breading for meats.