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Recipe

Cumin Seed Hummus

Cumin Seed Hummus

Equipment

Food Processor

Recipe by @chefdanielagerson

Please meet my whole cumin seed hummus!

Thats Spice Tribe Wild Black Cumin Seeds from Afghanistan bloomed in ghee with garlic and drizzled over a luxuriously smooth and creamy hummus!

Cumin has a sweet earthy flavor thats amplified when bloomed. It releases aroma and turns whole seeds into crunchy goodness, leaving us with a deliciously infused ghee or oil!

The whole seeds are generally much fresher than their pre-ground counterpart and you can then choose to grind them yourself or use them whole- its really a win-win situation to get whole cumin seed style and I highly recommend!

Ingredients

  • 1 can chickpeas, drained
  • 2/3 cups tahini
  • 2 tablespoons of olive oil
  • 2–4 tablespoons cold water (more as needed)
  • 1-2 lemons, zest & juice (to taste)
  • 1 teaspoon of kosher salt
  • 1 tablespoon of ghee (can substitute with grapeseed or vegetable oil)
  • 2 tablespoons Spice Tribe Wild Black Cumin Seeds
  • 2 garlic cloves, thinly sliced
  • handful of fresh herbs, warmed chickpeas and/or flakey sea salt (optional)

Steps:

  • Combine the chickpeas, tahini, zest & juice of 1 lemon, and salt in the bowl of a food processor.
  • With the motor running, slowly drizzle in the olive oil and cold water and blend until smooth. Add additional cold water as necessary until desired consistency is reached.
  • Transfer hummus to a shallow plate or bowl; set aside.
  • Taste and adjust seasoning as needed; add additional lemon juice and zest if necessary, at this time.
  • In a small saucepan on the stove over medium high low heat, melt the ghee. Add the cumin seeds and thinly sliced garlic; the seeds will sizzle and become very fragrant. Continue cooking until the garlic turns golden-brown; about 3-4 minutes, stirring occasionally.
  • Immediately pour cumin seed ghee/oil over hummus and sprinkle with fresh herbs, warmed whole chickpeas and/or flakey sea salt (optional).

Things to remember

  • Leftover hummus can be stored in the refrigerator for up to 1 week in a sealed container.
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