Zesty Caribbean Pineapple Jerk Hummus with Plantain Chips
This unique hummus combines spicy jerk seasoning with sweet pineapple, creating a vibrant appetizer that's perfectly paired with crispy plantain chips.
Preparation
Get these tasks done before you start cooking.
Marinating the Pineapple
- 1
Combine pineapple and seasoning
Combine diced pineapple with jerk seasoning in a bowl.
- 2
Marinate ingredients
Allow to marinate for 20 minutes to absorb flavors.
- 3
Set aside
Set aside.
Preparing the Plantain Chips
- 1
Heat oil
Heat vegetable oil in a frying pan over medium heat.
Tip: Be cautious of hot oil when frying plantains.
- 2
Fry plantains
Thinly slice plantains and fry until golden brown.
Tip: Cut plantain slices uniformly for even frying.
- 3
Drain and season
Drain on paper towels and sprinkle with salt.
How to Make Zesty Caribbean Pineapple Jerk Hummus with Plantain Chips
Total time: 2 h · Yields 6 servings
- 1
Blending the Hummus
Combine chickpeas, marinated pineapple, tahini, lime juice, garlic, and olive oil in a food processor. Blend until smooth.
- 2
Adjust Seasoning
Taste and adjust salt as needed. Optionally, add more jerk seasoning for extra spice.
- 3
Cooling the Hummus
Refrigerate for at least 1 hour to let flavors meld.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store any leftover hummus in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can make the hummus up to 24 hours in advance, which will enhance the flavors.
Can I use canned pineapple instead of fresh?
Fresh pineapple is recommended for optimal flavor but canned can be used in a pinch. Just make sure it's well-drained.
Are there any substitutions for tahini?
You can substitute tahini with almond butter or sunflower seed butter for a nutty twist.
How can I make this dish vegan-friendly?
This dish is already vegan, but ensure your jerk seasoning doesn’t contain any animal products.
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