Jackfruit seed hummus recipe is the perfect summer dip or appetiser for those who really love their Middle Eastern spreads. It uses jackfruit seeds, which ripen between May and August. The seeds are a good source of vitamins and minerals like calcium, potassium and magnesium. It is also a good source of fibre and has a sweet and nutty taste. Boiled jackfruit seeds swap the chickpeas in the hummus to develop a soft, starchy texture similar to chestnuts or potatoes once cooked. Jackfruit seeds are not a surprise or unusual ingredient to use instead of chickpeas in the hummus recipe because the seeds have a mild, nutty flavour that pairs well with Mediterranean ingredients like tahini, cumin, garlic, and lemon juice. The hummus can be served with pita bread, crackers, or fresh vegetables, and it also works well as a sandwich spread as well. What makes this version especially intriguing is that once the seeds are boiled and peeled, they break down into a smooth purée that doesn’t require long to blend or even require heavy processing, which helps keep the hummus texture light rather than dense. Their mild flavour also means the seasoning really dominates the condiment’s taste, allowing the garlic, lemon, and tahini to stand out more clearly than they sometimes do in chickpea-based versions.