Jackfruit Seed Hummus

My friend, Vicky, shared to me this recipe that instead of using the usual chickpeas for Hummus, this used jackfruit seeds or what we call buto ng langka here in the Philippines. 

I just got my aio blender days ago and I love it! Perfect timing, I have jackfruit seeds inside my fridge so I decided to try the recipe that she sent me but removed some ingredients and made to do with what's available at home.

2 cups jackfruit seeds (boiled in water and sea salt)

1/4 cup extra virgin olive oil

1/2 cup clean drinking water

1/2 tsp sea salt

3 cloves garlic peeled

1 lemon juiced

In a pot, boil water then add jackfruit seeds with a little sea salt. Water level should be just above the seeds. When done, drain the water. Set aside to cool. Then remove the outer layer of the shell. The remaining brown coating on the shells are fine to eat.

Add the seeds and all other ingredients (EVOO, water, sea salt, garlic and lemon juice) to a food processor and puree until smooth. In my case, I used my new favorite aio blender. 

Drizzle on top with extra virgin olive oil and a dash of paprika.