Ingredients
1 tablespoon whole cumin seeds, toasted, cooled, and ground in a coffee or spice grinder1 1/2 cups Mexican crema, crème fraîche, or sour cream
Kosher salt and freshly ground black pepper
Whisk the cumin and crema together in a small bowl, and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
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