This savory watermelon rind spread is proof that zero-waste cooking can be seriously delicious. Made from the whole rind (yes, even the green part), it's creamy, garlicky, slightly tangy, and completely addictive. One bite (or dip… or spoonful) and you'll wonder why we've been tossing the rind all along.
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Okay.
I know you're not going to believe what this creamy, savory, garlic-loaded spread is made of (nobody does, you're not alone). Sure, the secret's in the title, and you probably read it, got intrigued, and clicked.
But really? A delicious spread made from watermelon rind?
It looks a little like hummus. Maybe even like baba ganoush. But no chickpeas or eggplants are involved. And no, it's not a pesto either.
It's made of watermelon rind. Yes, the rind.
Not the juicy red part. Not just the white-ish layer under the skin. The whole green-and-white rind. All of it. The part we usually toss without a second thought.
Well… not anymore.
Because I've turned it into a dip that's umami-rich, slightly cheesy, and 100% summer-perfect.
How This Wild Idea Started
I already knew that watermelon rind is edible, I've used it for curries and salads. But the thing is... I eat a lot of watermelon in the summer. Like, an unreasonable amount. I can't be making curry or salad every day.
I wanted something:
- easy
- cold (hello, summer heat)
- meal-prep friendly
- spread-on-everything delicious
- dippable
So I blended up the cooked rind. I added garlic, olive oil, a little nut butter, and nutritional yeast for umami. And voila - this spread was born.
Can You Really Eat Watermelon Rind?
Yes, watermelon rind is completely edible, both raw and cooked.
If eaten raw, it's best grated finely so it's easier to chew (like in this watermelon rind salad). Once cooked, the white and green parts soften beautifully and become tender.
The flavor is somewhere between cucumber and zucchini: mild and slightly vegetal.
I like using the whole watermelon rind, including the dark green outer skin, for several reasons:
- It's zero-waste and reduces food waste
- It boosts fiber intake
- It adds a slightly deeper, more vegetal flavor
🍽 Recipe
Watermelon Rind Spread Recipe (Savory & Vegan)
Equipment
- food processor I'm using a Magimix.
Ingredients
- Rind from half a medium organic watermelon about 400-500 g / 3-4 cups
- Vegetable broth enough to cover (about 1 liter or up to 1.5 liters)
- 3 garlic cloves peeled
- 4 -6 tablespoons olive oil
- 6 -7 tablespoons nutritional yeast
- 1 tablespoon white almond butter or any mild nut butter
- Salt and pepper to taste
- 1 -2 tablespoons psyllium husks for extra creaminess and binding
Instructions
- Prep the rind.Wash the watermelon rind thoroughly (best before you cut open the watermelon). Chop it small – think tiny dice – so it softens quickly. A vegetable dicer comes in handy for this step.
- Simmer.Place the chopped rind in a pot, cover with vegetable broth, and let it simmer for 20-30 minutes until soft (the rind will turn translucent, see images above).Drain well (but save that broth! It's perfect for soups - or freeze it for later).
- Blend it up.Let the rind cool a bit, then toss it in a food processor with the olive oil, garlic, nutritional yeast, almond butter, salt, and pepper.Blend until smooth, but still have a bit of a bite.
- Add thickener.Check the consistency. If the spread is too runny, stir in 1 tablespoon psyllium husk and let it rest for 10-15 minutes. Add more if needed.
- Taste and adjust with salt & pepper.
Notes
How to Enjoy This Watermelon Rind Spread
This spread is creamy. Garlicky. A little funky in the best way. It's perfect with bread, crackers, pita, grilled veggies, or straight off the spoon.
And it might just turn out to be the surprise hit of your next picnic or mezze platter.
FAQs
The spread has a green hue that depends on the shade of the watermelon rind's outer skin. Some are darker, some lighter. The nut butter you use also plays a role - lighter nut butters make the spread paler, while something like whole almond butter (made from unpeeled almonds) will darken the color.
Yes, I'd say so. Psyllium husk acts as a thickener, and since watermelon rind contains lots of water, the spread can turn out quite runny without it. Psyllium is a natural and healthy ingredient (even proctologists love it for keeping things... moving). If you can't find it, you might try another cold-friendly thickener like guar gum.
Stored in the fridge, it'll stay fresh for up to three days. You can also freeze it in small portions and thaw in the fridge before serving.
No. Cooked watermelon rind tastes mild and slightly vegetal. In this recipe, garlic, nutritional yeast, and lemon create a savory, umami-rich flavor.
More Vegan Spread Recipes
If you enjoy this watermelon rind spread, you might also like:
- Wild Garlic Cream Cheese Spread
- Chives Cream Cheese Dip With Flax Oil
- Vegan Obazda (Bavarian Cheese Spread)
- 5-Minute Rustic Chickpea Spread
- Surprising Carrot Tops Pesto
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious.
♥
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