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!
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).
Recipe Note
Leftover hummus can be stored in the refrigerator for up to 1 week in a sealed container.
