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.

Coffee Marinated Tofu with Caramelized Onions and Hummus

Coffee as a spice rub has been around for some time now and I wanted to try it out.

I used it on tofu with amazing results. I baked it after leaving on the marinade overnight and it tasted so good. The coffee flavour was subtle and smoky and it paired beautifully with the hummus and caramelized onions.

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I also grilled the tofu for about ten minutes after it was baked. You can use garlic powder but I prefer to use fresh garlic. I used the remaining marinade to deglaze the pan while caramelizing the onions and they smelt and tasted of coffee and spices.

This recipe is vegan and gluten free. The perfect plant based protein dish to serve with a dip. And really delicious.

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PREP: 10 minutes (not including marinating time)

COOK TIME: 1 hour

Ingredients

For the marinade

  • 400 gms tofu, cut into strips
  • 2 tbsp coffee granules
  • 2 cloves garlic
  • 2 tbsp vinegar
  • 2 tsp chilli powder
  • 1 tbsp coriander powder
  • 3 tbsp brown sugar/jaggery
  • 3 tbsp vegetable oil
  • 1 tsp pepper powder
  • Salt to taste

For the hummus

  • 1 cup chickpeas, boiled
  • 2 cloves garlic
  • 3 tbsp tahini
  • 1 tsp cumin powder
  • 1 tbsp lemon juice
  • Salt to taste
  • Olive oil
  • Black olives
  • Fresh coriander, chopped

For the caramelized onions

  • 3 large onions, sliced thinly
  • 2 tbsp olive oil
  • Salt

Instructions

Preheat the oven to 180 C.

For the marinade, mash the garlic by putting it through a garlic press. Crush the coffee granules in a pestle and mortar. Combine all the ingredients together and mix well. Arrange the tofu on a tray and pour the marinade over it, turning the tofu slices several times. Cover and refrigerate overnight.

Arrange the tofu slices on a baking tray and drizzle a little oil over them, turning the slices to make sure that the oil is distributed evenly. Bake for 15 minutes on each side. Grill for another 10 minutes on each side so that the colour darkens.

Mix all the ingredients for the hummus except the olives and fresh coriander in a blender and blitz with a little water until the mixture is smooth and creamy.

Spoon the hummus into a bowl and drizzle some olive oil on top. Arrange the olives at the side and sprinkle the fresh coriander on top.

To make the caramelized onions, heat a few tablespoons of olive oil and add the onions with a pinch of salt. Saute the onions, stirring every few minutes, until they change colour and become golden in colour. Deglaze the pan with the rest of the marinade and when the onions are sticky, remove from heat.

Arrange the tofu slices, top with caramelized onions and sprinkle some toasted sesame seeds on top. Serve with the hummus.