Hummus is most often associated with chickpeas; in fact, the word hummus means chickpeas in Arabic, but you can use other ingredients as a base. I have a hummus with black-eyed peas recipe, and in this post I share a hummus with a pureed watermelon rind base.
Most people throw away the watermelon rind, not knowing watermelon is 100% edible. As someone passionate about food waste, I'm always thinking about how to use the parts others throw away and make them so delicious you are motivated to use them. I hope this watermelon rind recipe ticks this box. This is a simple recipe to prepare, as it requires no peeling of the watermelon's outer green skin, and adding tahini, garlic and lemon juice makes the flavour reminiscent of classic hummus.
For me, tackling food waste is rooted in awareness and respect - something worked hard, be that nature or human hands, to produce what nourishes us, and using it fully honours that effort.
Watermelons are big, and you will have a lot of rind to use. You can also use it to make my tarbooz ki sabzi, a simple Indian side dish.
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Key Ingredients & notes
- Watermelon rind - Edible and contains healthy amounts of nutrients. Both the white fleshy part and the green outer skin are edible. In this recipe, we blanch the rind, then blend it with the other ingredients.
- Tahini, garlic, lemon juice, olive oil and salt - the classic combination of ingredients that go into making hummus.
See the recipe card for quantities.
how to make watermelon rind hummus
- Thoroughly wash the watermelon rind.
- Remove the red flesh and store in the fridge, ready to eat.
- Cut the watermelon rind into large chunks.
- Boil water in a saucepan, add the watermelon rind, and cook for 10 minutes.
- After 10 minutes, drain the water immediately and set the rind aside.
- Peel the garlic.
- Add the watermelon rind into a jug blender, along with the garlic, tahini, olive oil and salt.
- Blend to a puree.
- Add the lemon juice and blend further.
- Check the seasoning.
- Garnish the watermelon rind hummus with olive oil, parsley, sumac, and pomegranate seeds, if you wish.
Substitutions & Variations & Additions
- Cumin powder- for more depth in flavour, add 1 teaspoon.
- Chilli flakes- for more heat. Start with a pinch of paprika as a garnish.
- Alternative garnishes - Za'atar, toasted pine nuts, or a drizzle of chilli oil.
Equipment
A good jug blender is essential for this recipe. A hand blender works, but it takes more time to get a smooth purée.
Storage
You can store this dip in an airtight container in the fridge for up to three days.
I haven't tested freezing the dip; however, I reckon it will be the same as hummus. When you defrost it, it may separate and leave water, so you may need to blend it again.
recipe tips
- 10-minute boil time is important because it softens the rind enough to produce a smooth puree.
- Draining the water immediately after boiling prevents the rind from overcooking in the hot water.
- We are looking for the classic hummus texture in this recipe, so blend to a smooth puree without lumps.
FAQ
No. Ironically, it tastes closer to classic hummus. This is a bit of a leap of faith, but give it a go; you will be pleasantly surprised. Watermelon rind is like a blank canvas; you can use it in many different ways - I have seen recipes for candied watermelon rind, watermelon rind smoothies and watermelon rind curry, to name a few.
No, you can use any big green watermelon. Dark green or striped. I use seeded watermelon.
📖 Recipe
Zero-Waste Watermelon Rind Hummus
Ingredients
- 2.1 kg Watermelon (skin yield 425g)
- 10 gms Garlic
- 3 tablespoon Tahini
- 4 tablespoon Olive oil
- 1 teaspoon Salt
- 1 Lemon For the juice
Instructions
- Wash the watermelon skin thoroughly. Remove the red part; refrigerate for consumption. Cut the watermelon (both the outer green skin and the inner light green flesh )into large chunks.
- In a pot, boil water. Once the water is boiling, add the watermelon chunks and cook for 10 minutes. Once the time is up, remove from the heat and drain the water immediately.
- Peel the garlic.
- In a blender, add blanched watermelon skin, garlic, tahini, Olive oil, and salt, then blend into a smooth puree.
- Add lemon juice and blend further. Check seasoning.
- Spread the dip on a plate and serve, garnished with a bit of olive oil, sumac (if you have any), and pomegranate seeds.
More watermelon Recipes
Here are some more recipes that use watermelon as a main ingredient.
Food Safety
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
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