• 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 cup pistachios
  • 1/2 cup sunflower seeds
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin seed
  • 1 teaspoon coriander seed
  • 1 teaspoon kosher salt


Toast all the nuts until fragrant; cool. In a dry frying pan, combine the spices and toast over medium heat until fragrant.

In a food processor or by hand, finely chop the nuts. Add the sunflower seeds, paprika, cumin, coriander and salt, and pulse a few times to blend. Store in an airtight container on the counter.

Recipe adapted from “Ruffage: A Practical Guide to Vegetables,” by Abra Berens, Chronicle Books.