Dukkah (Egyptian nut-and-spice blend)
Toast 1½ tbsp. coriander seeds and 1½ tsp. cumin seeds in a small frying pan over medium-low heat until a shade darker, 5 to 7 minutes; let cool. Whirl spices, ½ tsp. each kosher salt and pepper, and ¼ tsp. dried thyme leaves in food processor until fairly finely ground. Add ¼ each roasted hazelnuts and toasted sesame seeds and pulse until coarsely ground.
Vegan tip: Make side dishes more filling with protein-rich chickpeas and a seasoning mix of nuts and seeds.