2.Spread nuts on an oven tray; roast for 10 minutes or until almonds are golden and hazelnut skins have split. Place hazelnuts onto a clean tea towel; rub nuts to remove as much of the skin as possible; cool.
3.Meanwhile, place sesame seeds in a medium dry frying pan over low heat; cook, stirring continuously, until golden. Transfer immediately to a large heatproof bowl; cool.
4.Process nuts until chopped finely; add to sesame seeds in bowl.
5.Combine and cumin seeds in same dry frying pan; cook over low heat, stirring occasionally, until fragrant. Cool, then grind using a mortar and pestle or spice grinder. Add seeds to nut mixture with pepper and salt; mix well.
Dukkah can also be eaten for breakfast with soft-boiled eggs or used as a seasoning sprinkled over salads, roast and steamed vegetables, barbecued meats and seafood, and soups. Dukkah will keep in an airtight container for up to one month.