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As summer season rolls in with its seasonal bounties, jackfruit is available in plenty around India. From preparations that take full advantage of this fruit in both, its raw and ripe forms, dishes like jackfruit biryani or jackfruit payasam are some of the most popular offerings. While a lot of cuisines across the country use jackfruit seeds in simple preparations like roasting or boiling them before adding to curries or stews, using the protein-rich ingredient as a replacement for chickpeas to make hummus is a great way to introduce it to those whose palettes are unfamiliar with the flavour of jackfruit seeds, which taste similar to chestnuts. Using the idea of making hummus out of pretty much any seed or lentil that’s in season, this recipe uses the same set of ingredients as a regular hummus and can be used in exactly the same way. If you choose to not eat this hummus with crudites on the side, you could also jar and refrigerate this creamy hummus to use as a dressing for salads, spread for sandwiches and wraps or even as a quick evening snack to eat with breadsticks.
Recipe:
Ingredients
Image Credits: The Fresh Market
- 1 cup jackfruit seeds
- 5-6 cloves garlic
- Juice of 1 lemon
- 2 tablespoons sesame seeds
- 3 tablespoons olive oil
- Approx. ½ cup cold water
- Salt to taste
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Method
- Boil the jackfruit seeds in hot water for 15-20 minutes and allow it to cool completely before peeling the white outer layer. Add it to a blender jar along with the lemon juice and garlic to grind into a coarse mixture.
- Toast the sesame seeds and add it to the ground mixture along with ¼ cup of cold water, to begin with. Add more cold water as you whiz the mixture, if needed, followed by a slow drizzle of olive oil for emulsification.
- Season with salt and serve at room temperature or chilled with a healthy drizzle of olive oil and more lemon juice on top. Eat as a dip or with sandwiches, wraps, salads, crepes, etc.
