Just made Dukka for the first time yesterday, found it in HFW’s Three Good Things given me by daughter Eileen.
Wonderful Nutty, crunchy spicy dip thingy. He gives it as a dip for Asparagus (you dip first in Greek Yoghurt then into the Dukka) but it would work well now with broccoli or celery :

100g Blanched Whole Almonds
1 Tablespoon Cumin Seeds
1 Tablespoon Coriander Seeds
3 Tablespoons Sesame Seeds
1 Tablespoon Sunflower Seeds
1 Tablespoon Olive Oil
1 clove Garlic grated
1/2 teaspoon Chilli Flakes
1/2 teaspoon Sea salt Flakes

On a dry pan and on a medium heat cook all the almonds seeds and spices until they go toasty brown (watch like a hawk and keep tossing them) tip these into a mortar.Fry the grated garlic and the chilli together in the oil for a minute and then tip these and the salt into the mortar. Bash with a pestle but keep it chunky. Very good.