What: Sprinkle this addictive Egyptian nut and spice blend on top of salads and dips, fold into cooked grains, or mix into plain yogurt for a savory snack.

How: In a dry skillet over medium-low heat, toast 1/2 cup sesame seeds, 1/2 cup coriander seeds, and 1/4 cup cumin seeds until just fragrant. Transfer to a food processor with 2 cups toasted, shelled pistachios, 1 tablespoon salt, and 1/2 teaspoon ground pepper. Pulse until coarsely ground. Store in an airtight container and refrigerate for up to 4 months.

Source: Hannaford fresh Magazine, November - December 2015