Purple Hummus with Jamun or Java Berry

The great thing about Indian summers other than the mangoes is the Jamun or Java Berry. I remember when we were kids, our grandmother's backyard had a very old Jamun tree that had the most divine tasting sweet-sour Jamuns. And every year when we would our grandparent's house during the summer vacations we would be treated to all these wonderful local fruits from the family orchard. Amongst all of these fruits that included everything from Mangoes, Litchi, Jackfruits, and Jamnus my favorite was the Jamun. I loved that my tongue used to turn purple after having a few of these. It was my own personal magic. Aaita, as we would lovingly call our grandma absolutely hated that the fruits that fell from the tree used to stain her backyard. 

When we moved to our house in Vasant Kunj some three years back the terrace overlooked a Jamun Tree, and the branches literally shade one side. During the very short Jamun season, I can pluck a few and pop them in my mouth. But with the ongoing Pride month and celebration where we embrace all life choices, I have been experimenting a lot with making my food look colorful. I remembered how the stain of these Jamun used to make my Aaita fume, and I thought why not try making something with it instead that would make her proud. 

And if you have been following my blog you would know that I love experimenting with Hummus. I love how versatile it is, how beautifully it blends,and pairs with almost every other food and so I experimented. And guess what, it turned out so good. It has a hint of sweet taste but not overpowering since Jamun is not a sweet fruit. 

Also Jamun is known for its medicinal properties and is known as a super food especially for people suffering from diabetes.

Also, I have the recipe for a classic Hummus and Beetroot Hummus

Ingredients:

1/2 cup boiled chickpeas

1/2 cup jamun/java berry pulp

2 tbsp white sesame paste 

Juice of half a lemon

4 small pods of garlic

1 tbsp olive oil +extra to drizzle

1/4 cup aquafaba (water that the chickpeas are boiled in)

Salt, to taste

A dash of sumac, optional

3-4  ice cubes

Method:

Deseed the jamun and put the flesh in a mixer to a pulp. The colour/stain of the jamun is in its skin.

To make the sesame paste, first toast the white sesame in low flame, and when it starts turning a beige color, let it cool. Grind it in a wet/dry mixer with very little water. This paste will last for a month in the freezer.

Now, add the boiled chickpeas, jamun pulp, sesame paste, olive oil, salt, ice cubes and garlic to a mixer grinder. Grind to a smooth paste. 

Taste once to check if the lemon juice is requied. In case your jamun is sour, you might not need to add lemon. You can also add a dash of sumac powder, both the taste and colour complement the color of jamun. Blend well, and correct the consistency as per your preference by adding a little more aquafaba/water. You might want to adjust the lemon or garlic too.

Accompaniment: This will not just look good on your table, but it pairs well with breads, nachos and fresh salads.