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Jack it up with Jackfruit Seed Hummus

2017 May 16

It’s Jackfruit season, again.

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Now that we’re experts at dissecting and dismembering the great beast that is the jackfruit

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Now that it takes us just a few days to consume all the jackfruit’s flesh…

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It’s time to figure out what to do with the seeds. One batch just wanted to grow, so we let them be…

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Usually, we keep seeds out in a bowl as we consume the jackfruit pods. This gives them a chance to dry out a little. The white seed coat loosens a bit as it dries, making the seeds a lot easier to peel–something you’re better off doing before you cook them. (Peeling wet or just-cooked jackfruit seeds is a touch painful, trust me, and the seed coat is inedible so it does need to come off).

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I’ll spare you a lesson on the nutritional value of jackfruit seeds, though it may help to know they’re high in protein, vitamin A, and iron. What I will do, however, is to tell you how wonderful it is to sit quietly one morning to relieve the seeds of their now-papery seed coat, to admire the woody grain of the seed’s inner skin and its modest mimicry of jack-wood grain itself. There are no coincidences in nature. Only unexpected harmonies.

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Once the jack seeds are peeled, they boil easily. We submerge them in salted water and pressure-cook for a few whistles–though roasting or simply boiling them until they’re soft on the stove-top works, too…

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Then they get blended with home-made tahini, lemon juice, garlic, fresh coriander, paprika or red chilli powder, salt, and olive oil — et voila, jackfruit seeds hummus. A perfect accompaniment to chermoula chicken roasts…

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Or pita, toast, the flatbread of your choice…

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Jackfruit seed hummus with home-made tahini
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For the hummus
  1. 1 cup of jackfruit seeds, peeled and boiled until tender
  2. 2 teaspoons tahini (see the recipe below, or substitute with store-bought)
  3. juice of 1 whole medium-sized lemon
  4. small bunch of fresh coriander (leaves and stems), roughly chopped
  5. 1/2 teaspoon paprika or red chilli powder
  6. 1/2 teaspoon salt
  7. 1 -1 1/2 cups of water, or more (jack seeds are thirsty beings)
  8. 1/4 cup of extra virgin olive oil (plus a few tablespoons more, as needed)
For the tahini
  1. 1/2 cup sesame seeds
  2. less than 1/4 cup extra virgin olive oil
Make the tahini
  1. Carefully toast the tahini until well-browned -- never for a moment taking your eye off the pan, and stirring constantly
  2. Transfer to a food processor. Pulse a few times to powder
  3. With the motor still running, drizzle in the olive oil until you have a thick-but-pourable paste
  4. Store in a glass jar, refrigerated
Make the hummus
  1. Assemble all hummus ingredients in the jar of a food processor, and blend to a smooth paste, adding more water if necessary
  2. Jack seeds are crumbly, thirsty little beings, so don't hesitate to add water bit-by-bit until you have the smoothness you desire.
  3. We sometimes add a little extra olive oil, too (up to a few tablespoons extra)
Pâticheri http://www.paticheri.com/
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