You need 5oz of whole roasted pistachios to get 2.5 oz of kernels. Shell pistachios.
Chop nuts and sunflower seeds. Place them in a mixing bowl.
Preheat dry skillet on medium heat. Dry-toast fennel and cumin seeds for 30 seconds, until they start popping. Transfer to mortar. Dry-toast coriander seeds for 1 minute until they start popping. Add to the mortar. Crush all the seeds with a pestle and add to the mixing bowl.
Dry toast sesame and nigella seeds and add to the bowl.
Add salt, paprika, and green hatch powder. Mix well. Store in an airtight container for up to 1 month.