Copycat Dukkah
Recipe adapted from Cookie + Kate
  1. Place 1/4 cup toasted walnuts, 1/4 cup toasted sunflower seeds, 1 Tb toasted sesame seeds, and all spices in food processor. Pulse until it reaches a coarse, crumb-like consistency.
  2. Add remaining walnuts. Pulse once or twice until walnut halves are roughly chopped. Stir in the remaining sunflower seeds and sesame seeds. Enjoy!
  3. Store in an airtight container.
Recipe Notes

NUTRITION PER 1 TBSP: 52 calories, 5g total fat, 0.5g saturated fat, 0mg cholesterol, 37mg sodium, 1.5g carbohydrate, 1g fiber, 0g sugar, 1.5g protein, 47mg potassium, 47mg phosphorus

*To toast walnuts: Preheat oven to 300 F. Spread walnuts in a single layer on a rimmed baking sheet. Bake walnuts for about 25 minutes, stirring halfway. Remove from oven and let cool.

**To toast sunflower seeds and sesame seeds, heat a nonstick pan over low heat. Place sunflower seeds in pan and stir frequently until golden brown and fragrant. Remove from heat and place in bowl to cool. Repeat with sesame seeds – note that these will toast much faster than the sunflower seeds.