Jackfruit Seed Hummus
|Jackfruit seed hummus|
It’s still the season of ripe jackfruit and that means using the seeds as well. In curries and mashed chutney. Or simply boiled and eaten as a snack. Although I’m not too fond of the ripe fruit, I like to use the seeds in several dishes. I had seen jackfruit seed hummus on the internet some time ago when the fruit was yet to make its appearance. But with the abundance of seeds now I thought I would give it a go.
For this recipe I did not measure. It was all by eye. If the main ingredient (usually chickpeas) measures two cups, the measurement for tahini will a little over half a cup. Here are the ingredients.
White sesame seeds for the tahini
A few cloves of garlic, peeled and chopped fine
Freshly-grated pepper as per taste
Toasted and ground cumin seeds
Extra virgin olive oil
Chopped coriander leaves for the garnish
- Wash and boil the jackfruit seeds till done. They should be cooked through but not mushy.Drain in a colander and let them cool.
- Remove the seed casings with the help of a small knife. Roughly chop up the seeds. Keep a few whole/halved seeds aside for the garnish. Set aside as you prepare the tahini.
- Toast the sesame seeds in a hot pan till the nutty smell comes out and they start to crackle. Take care that the seeds do not burn so stir them all the time.
- Remove and cool. Transfer to the food processor and blitz. Pour some olive oil and blitz again. Remove and set aside.
- Transfer the jackfruit seeds to the food processor. Grind by adding a bit of water. Add the garlic cloves, the lemon juice, salt, tahini, olive oil and blitz again. Check the taste and make adjustments. Maybe some more lemon juice. Or salt…
- To serve, take a wide-rimmed plate and drizzle the border with olive oil. Scatter the chopped coriander all along the edges. Transfer the hummus to the centre of the plate and leaven it with a spoon. Create a hollow in the middle and drizzle more olive oil. Add a few reserved seeds there along with a stem of coriander. Sprinkle a generous amount of toasted and ground cumin. Repeat the same process with a dash of paprika.
We had this with rotis made the usual way but with the addition of yeast. Before I made this hummus, I really didn’t think that it would taste so good! But the loveable task of mixing cooked jackfruit seeds (or boiled chickpeas), garlic cloves, lemon juice, sesame seeds, olive oil, salt, and a few spices into creamy submission creates nothing less than magic. My boys licked the plate clean.:) There’s still a packet of jackfruit seeds left. I think I’ll need to forget about curried seeds for a while…
Adding a link to my earlier post of chickpea hummus: