Weigh the ingredients separately and let them toast in a pan on medium/high flame; given that the times to toast each ingredient are different, but we certainly also do not want to dirty a lot of pans, first toast the pine nuts and pistachios, then combine the sesame seeds, then the coriander and cumin, and finally, the thyme.
Allow the contents of the frying pan to return to room temperature then crush it with a mortar and pestle or chop it in mixer. You can decide if you prefer a fine powder or fine grainy mix. In my opinion, a grainy mix works best for the avocado recipe.
Transfer the chopped grainy mix into a small glass jar, then add salt and pepper and shake the mix.
Keep your dukkah jar with all your other spices in a dry, cool place away from sunlight.