Heat oven to 300 – toast nuts 20 minutes.

Heat a small pan over medium heat and spread fennel seeds, roast 30 seconds.  Add cumin seeds for another 30 seconds remove to a bowl.

Add peppercorns to hot pan and toast for 30 seconds, remove to another bowl.

Add coriander seeds to the pan and toast for 1 minute then remove to a third bowl.

Lower heat, cook the sesame seeds for about a minute until lightly toasted and browned.

Using a mortar and pestle or spice grinder, chop nuts to desired consistency, not too fine, remove to bowl.  Crush cumin and fennel, add to nuts.  Crush coriander, then peppercorns add to bowl.  Then add salt and paprika.

Mix all and adjust salt to taste.  Store in an airtight container and use as a spice rub, a bread dipping sauce or to top hummus.