We had it the first time in Boston at Oleana. It is a constant in our fridge ever since. Does not need to stay in the fridge but the flavors last longer.
I use a pound of nuts, mix of hazelnuts, sunflower seeds, pumpkin seeds and sesame seeds. I grind them a bit to be at similar size that is still a bit chunky and toast them carefully in a clean pan. You really do not want them to get burned. If you mess up throw them away and restart. Hope will not happen to you but...
Flavoring is to taste. In the pan at low heat add:
salt (I use sriracha salt for a bit of kick)
pepper
ground coriander seeds
freshly ground fennel seeds
ground cumin
turmeric for color
bit of curry powder
sumac
Add some of each, sweat the flavor at low heat mixing slowly without leaving it unobserved for 5 minutes. Don't be shy, the spices go by the tablespoon. You may start gradually but the resulting product should be quite salty and intensely flavored. Add more of some or all to make it to your palate. Gentle toast another 5 minutes.
Let it reach room temperature and store in a glass jar in the fridge up to 2 months. The prime time is the first month.
Use as a dip with good olive oil, sprinkle on salads, sandwiches, cheese. Have half a teaspoon after a glass of wine..
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