Jackfruit seed Hummus :

In our native, jackfruit cutting is a family affair. Amma used to sit on the ‘ mettu katthi” which is a special type of sickle attached to the raised wooden plank. She used to chop the fruit, and we all used to sit in front of her and  do the odd job, like removal of jack bulbs, cut open the bulb and the separation of the seeds. Every seed used to be collected, washed, and  preserved it for the future use. In off season/ monsoon it used to be the main source of protein in our traditional cooking. I have shared couple of jackfruit seed recipes with Bamboo shoot as well as with coloured cucumber. I even preserve jack seed in a frozen form and procedure is already shared in my blog as well.

In our region, people have been using jackfruit seeds in their traditional cooking for ages. We are accustomed to its taste as well as love it in any form. This time, I tried my hand at making Hummus, as my family hates the usual hummus made of chickpeas, which is popular in Middle east and Mediterranean cuisine. Usually it is made from cooked, blended chickpeas with tahini, olive oil and some basic seasoning.

It turned out to be super delicious and we enjoyed it as a dip with some steamed vegetables as well as with pita bread pocket. Highly recommend if you don’t like the usual chickpea hummus.

Now we will see how I made this –



Jackfruit seeds – 10 to 15

Garlic – 6 to 8

White Sesame seeds – 1 tablespoon


Lemon juice – as needed.

Cold chilled water – to grind ( helps to achieve creamy texture)

Olive oil –1 to  3 tablespoons

Chilli flakes – 1 tsp


-I prefer crushing the seed at the beginning. Take a thick kitchen towel, keep the seeds and crush. ( it gives the grip. otherwise, seeds flip while crushing)

-Wash those seeds a couple of times to remove all those white traces, which oozes out from the seed.

-Put all this in a cooker, after 3 whistles, switch off the gas.

-Dry roast sesame seeds and keep it ready.

-In the meantime , slice garlic cloves , heat little oil, fry this into a golden brown and keep aside.

-When jack seed cools down , take a mixer jar or food processor, powder roasted sesame seed first. Add golden fried garlic chunks, lemon juice, salt, jack seed and sufficient cold water (it is an important to use cold water to achieve final creamy textured hummus)

-While grinding, use low speed / pulse option in your processor.

-After grinding, I have used hot olive oil ( you can blame my Indian gene 😉 who loves hot seasoning over any curries)  with red chilli flakes to give an extra zing. It is really simple.

-Take a seasoning ladle, heat olive oil, switch off the flame. Add red chilli flakes to hot oil. Now pour this over the hummus.

-Either you can enjoy as a dip with some steamed veggies like carrot, broccoli, or cucumber sticks.

-You can use as a sandwich spread or with pita bread or our Indian roti or  to prepare Rolls.





Guacamole / Mexican Avocado or Butter fruit dip:

I tasted my first fresh and authentic Guacamole which was prepared by a native Mexican couple in Key west during my recent trip. Personally, I had never liked it before. It was by accident that we spotted a cart over there, due to my tiny niece who loves her dose of Guac at any time of the day, and that is the reason why we picked up one.

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We got an opportunity to taste Authentic key lime pie and visited “Peppers of Key west” which is a small pepper bar. We sat at the pepper bar and did a taste test as well. They had more than thousands of varieties of sauces and dips with spice levels ranged or ranked from 0 to 10 and my daughters and sister who enjoyed this tasting session earned their ” I have the Hottest tongue in this island” badge as well.

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At Mallory square, one will get to see lots of things like Magic shows, tarot reading or some amazing food in different kinds of carts. We browsed a bit and decided to taste Budapest special Chimney cake, Caribbean grilled corn and this Guacamole. After all these experiences and eating sessions, we enjoyed the sunset over there.

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Now we will see how I tried to replicate their recipe and I want to dedicate this recipe to that couple.


Avocadoes/ Butter fruit – 2 (small size)

Garlic cloves – 5 to 6

Crystal cooking salt – as needed

Tabasco chilli sauce – 1 tea spoon

Tomato ketch up – 1 teaspoon

Tomato – 1 (big)

Spring onion greens – 2 table spoons

Fresh Lemon juice – as needed


-Make a paste of garlic, salt and Tabasco sauce by using pestle and mortar.

– it should be like a semi ground paste and it takes little time and energy of yours.

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-Now cut open the fruit, remove seed and scoop out the flesh and mash this into fine texture.

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– Mix in tomato ketch up and ground garlic and salt paste.

-Garnish with finely chopped spring onion, tomato and juice of lime .

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Serve fresh with tortilla chips or with some other choice of yours.