Pecan Dukkah Spice Blend

Toast the pecan halves in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.

In the same skillet, toast the sesame seeds for 2 minutes until golden. Add the coriander seeds, cumin seeds, and peppercorns and toast for 1 more minute until aromatic. Transfer to the plate with the pecans.

Once completely cool, add everything to a food processor along with the sea salt and dried thyme. Pulse 8 to 10 times until you have a coarse, crumbly mixture. Do not over-process — you want texture, not a paste.

Store in an airtight jar at room temperature for up to 2 weeks. Sprinkle on hummus, avocado toast, roasted vegetables, eggs, or use as a crust for fish or chicken.