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A blue plate spread with watermelon rind hummus, garnished with sumac, parsley and pomegranate seeds.

Zero-Waste Watermelon Rind Hummus

Chef Tripti
A chickpea-free hummus made from boiled and blended watermelon rind (skin and inner flesh), garlic, tahini, olive oil and lemon. A zero-waste way to use up part of a watermelon that most people throw away.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Dip, Side Dish, Snack
Cuisine middle eastern
Servings 4

Equipment

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.
Keyword Summer dips, vegan hummus, watermelon rind hummus, watermelon rind recipe, watermelon skin dip, zero waste hummus, zerowaste cooking
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