Jackfruit Seeds Hummus

The internet is buzzing about the benefits of jackfruit. Did you know that the seeds are also highly beneficial to health. I have grown up on jackfruit seeds curry. It tastes delicious – a lot like chestnuts actually. Many health experts feel that these seeds should be a part of our daily diet. They contain zinc, vitamins, and fibre, which builds for stronger immunity. They can be roasted and eaten as a snack too.

Since we are in the middle of a pandemic, a healthy immune system is a must. This is the perfect time for you to experiment with these magical seeds.

This hummus is delicious with pita bread, tortilla chips, veggies, crackers, etc. You have to peel the seeds after boiling them and then blend with the other ingredients. I hope you will give it a try. This makes about a cup of hummus.

PREP: 15 minutes COOK TIME: 15-20 minutes

Ingredients

1/2 cup jackfruit seeds

2 cloves garlic, crushed

2 tsp lemon juice

3 tsp tahini

Pink salt/Kosher salt

1 tbsp extra virgin olive oil plus extra for garnishing

Sumac for garnish (optional)

Instructions

Wash the jackfruit seeds well. Cover with enough water in a small pan and boil until the seeds are cooked through. Drain and cool. Peel the seeds by removing the outer skin.

Blend all the ingredients in a high-speed blender until the mixture is smooth and creamy, using a little iced water to achieve the consistency that you desire. Transfer to a bowl and garnish with the remaining olive oil and sumac powder.

Lettuce and Cucumber Pesto with Poached Eggs

This unusual pesto took root in my mind when I had some lettuce and cucumber sitting in my fridge. I was bored with the usual recipes and I thought that I would try out this pesto. I wasn’t sure about how it was going to turn out. I’m really glad I stuck with my idea because the end result was delicious. Very fresh, light and perfect for a hot, summer day!

I used a few mint leaves and also added some cashew nuts and almonds. Almonds are very good for heart health. I guess you could experiment with other nuts too. As both lettuce and cucumber don’t have a very strong flavour, they bring out the flavour of the ingredients that you use.

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I did not use cheese for the pesto but I’m sure it would be lovely. Other herbs like fresh coriander or parsley would go well with it too.

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I had made some bread the previous day. I topped it with the pesto and finished it off with a poached egg. Very healthy and tasty.

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PREP: 10 minutes COOK TIME: 10 minutes

Ingredients

1 iceberg lettuce, washed and separated

2 cucumbers, peeled and chopped

A few mint leaves

¼ cup cashew nuts

¼ cup almonds

½ cup olive oil plus more for topping

2 cloves garlic, crushed

Cottage Bread

Poached eggs

Sea salt and Chilli flakes

Instructions

Place the lettuce, cucumber, mint leaves, cashew nuts and almonds in a food processor and process until they are finely chopped. With the machine running, pour in the oil slowly and process until smooth. Transfer the pesto to a bowl and swirl some oil on top.

To make the poached eggs, boil some lightly salted water in a large pan and break the eggs into it gently. Drain them with a slotted spoon when they are done.

Pile the pesto on toasted, crusty bread topped with a poached egg. Sprinkle some sea salt and chilli flakes on top of the egg. Enjoy.