How to make Caribbean Breadnut Hummus

Published on October 26th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Caribbean Breadnut Hummus with Bread on side

Breadnut, known in Trinidad & Tobago as Chataigne, is a large green fruit covered in blunt spikes native to Polynesia, Asia Pacific, Africa, Central America, and the Caribbean. The inside of the fruit is full of seeds covered in white fibrous flesh. The flesh is used to make Curry Chataigne, but the seeds can also be used as drinks or food. They make a coffee-like drink when the seeds are dry roasted, and ground. They can be eaten or mashed into a paste and used as a spread or dip if boiled in salt water. This recipe will show you how to take these Breadnut seeds and make Caribbean Breadnut Hummus.

What Breadnut taste like?

When breadnut is boiled, it can taste like, and have the same texture as potatoes. If breadnut is roasted in the oven this chestnut-like fruit takes on the flavors of dark chocolate or roasted coffee beans. 

Is breadnut the same as breadfruit?

Breadfruit and breadnut are not the same, although they may resemble each other in their very early stages of growth. They are two completely separate items.  

Can diabetics eat breadnut?

Yes, people with diabetes can consume breadnuts. The fruit contains little sugar and is high in fiber, which helps with controlling blood sugars.

What is breadnut good for?

Breadnut is good for sweet and savory dishes such as stews and soups, and when ground into a powder, it can be added to bread or desserts for a nutty flavor. When boiled, it can be puréed and used as a side dish or added to sauces and dips. 

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Time & Serves

Prep Time
15 mins
Cook Time
60 mins
Total Time
75 mins
Serves
8 persons

Ingredients

  • 1/2 Lbs Breadnut Seeds

  • 1-ounce Garlic, minced

  • 6 ounces Onion, minced

  • 3 Chadon Beni Leaves minced

  • 50 ml Lime Juice

  • 60 -100 ml Extra Virgin Olive Oil

  • 1 Tablespoon Salt

  • Water

  • Salt & Black Pepper to taste

Instructions

Place the Breadnut Seeds into a stockpot, fill with water until they are fully submerged, add the Tablespoon of salt, stir and bring to a boil on medium to high heat.

Boil for 45 minutes to 1 hour or until the seeds are easy to mash before removing from the heat and straining using a colander.

Rinse the seeds and allow them to cool until they are easier to hold in your hand to peel off the brown skin.

Place the peeled seeds into a blender or food processor with the garlic, onion, chadon beni, and lime juice, and pulse while adding a little of the oil until the mixture becomes a thick, smooth paste. If the mixture is not flowing and you have used all the oil add a little water at a time until the paste consistency is soft and flowing.

Season with Salt & Black Pepper to taste. Serve in a bowl as a dip or spread on bread.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
Caribbean hummus, breadnut dip, chestnut, breadfruit, Maya nut

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart