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Dry toasting can deepen the aroma of whole spices before grinding. For hummus, whole cumin seeds can be lightly toasted in a dry skillet for a few minutes before grinding.

The garam masala method uses a gentler oven approach, roasting whole spices at 200°F (95°C) for 20–30 minutes and explicitly warning against browning them.

Both methods share the same logic: warm the spices enough to intensify aroma, cool them, then grind. The goal is fragrance, not a dark roast.

Ingredients

• Whole cumin or other recipe-specified spices
• A dry skillet or low oven
• A tray for oven toasting
• A spice grinder
• An airtight container

Method

Toast only the spices specified by the recipe. In a dry skillet, keep the heat controlled and stir so the spices warm evenly. For this garam masala, use a 200°F (95°C) oven for 20–30 minutes without browning. Cool before grinding.