Warm, earthy and a little smoky, cumin is one of the most-used spices in my kitchen. It gives a savory depth to a light, airy Creamy Tahini Hummus and the spiced ground beef in my Hummus Bowl, and it seasons crispy Homemade Pita Chips to serve alongside. It’s a key spice in Halal Cart-style Chicken and Rice, the beef picadillo filling for Canoas (Stuffed Sweet Plantains) and the spice rub on Dad’s Ribs. And for snacking, try sweet and spicy Crispy Roasted Chickpeas. Tip: for the most flavor, toast whole cumin seeds in a dry pan for a minute or two until fragrant, then grind them. Ground cumin loses its punch over time, so replace it about every six months.