This is a delicious, spicy Egyptian dip that is so easy to make and incredibly light. Serve with fresh bread or pita crisps.
Toast all the seeds and almonds together in a hot dry pan. Keep stirring until fragrant and leave to cool.
Once the seeds and almonds have cooled, grind them together with a good pinch of sea salt and freshly ground pepper.
Place the dukkah mix in a bowl and cover with the extra-virgin olive oil.