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Jackfruit Seed Hummus Recipe

We realize that this title – Jackfruit Seed Hummus – probably raises more questions that it answers. And that’s OK, because we’re going to get to all of those questions. Right now we’re in the middle of a weeklong project with a giant whole jackfruit, and we’re only just becoming aware of all of the ten million things you can do with all of the parts of the jackfruit – including the seeds.

jackfruit

Here’s a whole jackfruit. It’s about the size of a watermelon.

jackfruit

Here’s a cross-section of a jackfruit. See those seeds? You can use them, too.

The seeds? That’s right. When you pull them out of the golden yellow jackfruit pod, a jackfruit seed is really quite pretty – it looks like a smooth river rock.

jackfruit seed

These are the jackfruit seeds, cleaned of all of the surrounding pith. Don’t they look like river rocks?

But these seeds are also edible, and quite high in protein and fiber. What you need to do to eat them is boil them down (or roast them) so that they soften up and you can remove the clear white outer shell. And once that’s done, they’re kind of like roasted chestnuts… or potatoes… or beans. In fact, when we made this hummus, we had to say to ourselves, “What food group are we eating at this point? Fruit? Vegetable? Protein? Who knows?”

Jackfruit Seed Hummus

A light and flavorful hummus made roasted seeds from a whole fresh jackfruit.

Course Appetizer/Main Course
Cuisine American
Keyword hummus, jackfruit
Prep Time 30 minutes
Servings 6

Ingredients

  • 2 cups jackfruit seeds
  • 1/4 cup extra virgin olive oil
  • 1/2 cup vegetable broth
  • 1/2 tsp sea salt
  • 3 cloves garlic peeled
  • 1/4 cup garlic spread (made from garlic, oil, lemon juice, and salt)
  • 1 lemon, juiced
  • Olive oil and herbs for serving

Instructions

  1. Clean the jackfruit seeds of any excess membranes from the fruit. Place in a medium saucepan and cover with water until there is at least one inch of water above the seeds. Bring to a boil, then reduce to a simmer and cover. Cook for 30 to 40 minutes, or until seeds can be easily pricked with a fork.

  2. Remove seeds from heat and cool. Carefully peel off the outer layer of the shell (hard, clear) - some of which will have started to pop off during the cooking. Any remaining brown coating on the shell is fine to eat. Add the seeds and all other ingredients to a food processor and puree until smooth. Serve with olive oil drizzled over the top and with herbs of your choice to decorate.

One thing we did with this hummus recipe is something that we’ve never done before – added a garlic spread to the hummus. The main rationale was that the seeds themselves were kind of heavy, and we needed something light and airy to kind of fluff it up. Note that the garlic spread should be the kind that looks white and fluffy and its only ingredients are garlic, oil, lemon juice, and/or salt (we’ve found good versions of garlic spread at both Trader Joe’s and Whole Foods).

 

jackfruit seed

And that’s all – you’ll end up with perfect, light, fluffy hummus that has a faintly nutty flavor. Serve it with fresh veggies or pita bread, or spread it on your favorite sandwich. No one will ever know – or guess, for that matter – that it actually came from a jackfruit.

Blogger disclosure: Melissa’s Produce gifted me with a whole jackfruit. I did not receive compensation for this post. All opinions expressed are my own.

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