Cumin Seed Hummus
Chef Daniela Gerson
Please meet my whole cumin seed hummus!
That's 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 that's 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!
- 1 can chickpeas, drained
- 1.5 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)
- 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).
Leftover hummus can be stored in the refrigerator for up to 1 week in a sealed container.