Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. If you can’t remove all the skins, don’t sweat it and move on. Set aside to cool.
In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop.
Transfer to a food processor, hand blender or mortar & pestle. Process or crush until finely ground, then pour into the bowl with the sesame seeds.
Place the cooled hazelnuts into the food processor, hand blender or mortar & pestle, and process until finely ground.
Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Serve with crusty whole-grain, sourdough or pita bread and good quality extra virgin olive oil.