In a cast-iron skillet over medium high heat, toast the almonds, and hazelnuts for about a minute, add the sunflower seeds and toast an additional minute. Add the coriander and cumin seed to the skillet and toast until fragrant, about another minute. Remove to a large mixing bowl and set aside.
Next, toast the sesame seeds till fragrant and lightly browned, 1 or 2 minutes. Put in a separate mixing bowl and set aside.
Add the large mixing bowl of toasted nuts and seeds (not the sesame seeds) and the sea salt to a food processor and pulse until the consistency of crumbled gram crackers. Remove to the large mixing bowl and add the sesame seeds, pepper, paprika, and chili powder and stir until incorporated. Serve with olive oil and bread.
Wait for it to cool completely before storing it in a plastic resealable container. You can eat it right away while it's warm and it will also last weeks in a cool dry place.
Serving Size 1 cup