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

Soak the chickpeas overnight and cook the next day with salt and a ¼ teaspoon of baking soda

Boil the jackfruit seeds until tender, also with salt. If you have not removed the white, papery seed-coats prior to cooking, then be sure to remove them after the seeds are cooked.

If you’ve not dry roasted the cumin, do it now. Transfer to a mortar and crush roughly with a pestle until ground but not too powdery.

Assemble all hummus ingredients except the coriander or any fresh herbs you may be using in the jar of a food processor, and pulse to combine. Then add a few cubes of ice and blend again, slowly, until the mixture is thick and creamy.

Jack seeds are crumbly, thirsty little beings, so don't hesitate to add water bit-by-bit until you have the smoothness you desire. You can also save a few seeds to add at the end (pulse to combine) if you prefer some chunky texture in your hummus.

Now add the coriander and pulse until combined. Adjust salt and spices.

Transfer to a serving dish and mix in half the olive oil. Use a spoon to create swirls, and drizzle the remaining half of the olive oil on top.