Yields: 16 servings
Make spice mix: In skillet over medium-low heat, toast hazelnuts. Remove from heat, chop coarsely and set aside. Repeat skillet toasting with coriander seeds, sesame seeds, peppercorns and cumin seeds. Cool. Combine nuts and seeds in bowl of food processor with salt. Process until ingredients are crushed and well combined. Set aside.
Beat the cream cheese, feta and honey in large bowl. Transfer to plastic wrap; shape with wrap into a ball. Wrap in plastic wrap. Refrigerate for least 1 hour or until firm. Roll cheese ball in spice mixture.
Serve with pita chips or radishes.