Jamaican Hummus

Master Chef Nigel Spence of Ripe Kitchen and Bar in Mount Vernon, New York, serves up this tasty Jamaican Hummus.

Recipe of the Week (Passport) March 2018

Jamaican Hummus 2 ways...from Ripe Kitchen & Bar + Breadfruit Hummus

Jamaican Hummus, Ripe Kitchen & Bar

  • 1 1/2 cup Tahini
  • 1 cup canned or previously frozen garbanzo beans (chick peas)
  • 1/2- 1 cup cold water
  • 1/4 cup fresh squeezed lemon juice
  • 10 cloves garlic, finely chopped
  • 2 tsp salt (yes, it needs that much)
  • 2 tsp finely chopped Scotch bonnet pepper
  • Finishing oil and spices
  • 1 tbsp olive oil (substitute warm coconut oil)
  • 1/2 tsp sumac (optional)
  • 1/2 tsp zaatar (optional)
  • 1/2 tbsp chopped cilantro
  • 1/2 tbsp dried Scotch bonnet pepper


  1. Add tahini, lemon juice and salt to the bowl of mixer or food processor and blend for 1 minute. Slowly add water in a stream until mixture is smooth and silky like the texture of thick pancake batter. Mixture will get thicker before it ultimately loosens up while streaming the water in.
  2. If using the mixer, then transfer the mixture from mixing bowl to a food processor, then add the chick peas, garlic and scotch bonnet pepper. Blend for a minute, adding additional water as necessary to keep the mixture smooth and silky and not too thick and chunky.
  3. Transfer to a large bowl and spread hummus all the way around and up the side of the rim of the bowl, creating a well in the middle.
  4. Sprinkle with any and all of the optional spices and olive or coconut oil. Serve at room temperature.


Breadfruit Flour Hummus (Lammas Dip)
From Trees That Feed Foundation

  • 1/4 cup breadfruit flour
  • 1 cup cold water
  • 1 stalk scallion
  • 2 cloves garlic
  • 1 or 2 slivers of Scotch bonnet peppers
  • 3 sundried tomatoes
  • 2 tbsp coconut milk power
  • 1 tbsp lime juice
  • 1/4 tsp cumin
  • 1/4 tsp sugar or honey
  • Salt and white pepper, to taste


  1. Mix breadfruit flour and water in a pot and cook for 10 minutes.
  2. Cool completely in the refrigerator.
  3. Place in a blender with all the remaining ingredients.
  4. Adjust seasoning according to your taste as this is critical to personal taste.
  5. Serve.


-By Ripe Kitchen and Bar & Trees That Feed Foundation (TTFF)

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