2,470 cumin recipes

Enchiladas is one popular Mexican food, this version uses black beans enriched with onions, garlic and cumin as the filling and salsa verde for the sauce.

Light hummus made creamy with non-fat yogurt instead of tahini and oil. Just chickpeas, garlic, lemon and cumin blended smooth in minutes for a tangy, low-fat dip to scoop with pita.

Your basic hummus. Try adding a handful of black beans, spinach, or other "flavors" and spice to create your own unique taste!

Flavorful and colorful. A classic Indian dish, the combination of yogurt, tomatoes, potatoes, rice and spices is super tasty and fills you up. Serve it as a side dish with a tangy stew or a main dish with some refreshing chutney.

It's quick and easy to make, and it tastes a lot better and healthier too.

Indian tamarind chutney (imli ki chutney) made from soaked tamarind pulp with toasted cumin, chili, and mint. The classic tangy-sweet dipping sauce for samosas, pakoras, and chaats.

A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.

A seasoning mix good for beans or make a tasty chili or use as a taco seasoning mix. Leave out the salt and you have a no-salt chili seasoning mix!

Excellent and very quick and easy to make. A very mild Indian style feel. The tomatoes added a tasty sauce for the tender pork medallions. Will make again.

Cold Spicy Tomato Soup with Avocado and Chives recipe

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

A quick eye opener in the morning with my coffee. I always have the ingredients on hand.

A simple crockpot recipe that will help you make a savory chili that tastes amazing with a crusty bread.

I love these spiced chick peas. It was so tasty, and very easy to make. I cooked the mixture a little longer, just wanted a thicker consistency, and I served it with toasted pita bread. YUM!

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Cool, creamy yogurt stirred with grated cucumber, fresh mint, roasted cumin, and a pinch of cayenne. This classic kheere ka raita is the essential Indian side dish that calms the heat and refreshes the palate.