Jack it up with Jackfruit Seed Hummus
It’s Jackfruit season, again.
Now that we’re experts at dissecting and dismembering the great beast that is the jackfruit…
Now that it takes us just a few days to consume all the jackfruit’s flesh…
It’s time to figure out what to do with the seeds. One batch just wanted to grow, so we let them be…
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).
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.
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…
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…
Or pita, toast, the flatbread of your choice…
- 1 cup of jackfruit seeds, peeled and boiled until tender
- 2 teaspoons tahini (see the recipe below, or substitute with store-bought)
- juice of 1 whole medium-sized lemon
- small bunch of fresh coriander (leaves and stems), roughly chopped
- 1/2 teaspoon paprika or red chilli powder
- 1/2 teaspoon salt
- 1 -1 1/2 cups of water, or more (jack seeds are thirsty beings)
- 1/4 cup of extra virgin olive oil (plus a few tablespoons more, as needed)
- 1/2 cup sesame seeds
- less than 1/4 cup extra virgin olive oil
- Carefully toast the tahini until well-browned -- never for a moment taking your eye off the pan, and stirring constantly
- Transfer to a food processor. Pulse a few times to powder
- With the motor still running, drizzle in the olive oil until you have a thick-but-pourable paste
- Store in a glass jar, refrigerated
- Assemble all hummus ingredients in the jar of a food processor, and blend to a smooth paste, adding more water if necessary
- Jack seeds are crumbly, thirsty little beings, so don't hesitate to add water bit-by-bit until you have the smoothness you desire.
- We sometimes add a little extra olive oil, too (up to a few tablespoons extra)