Well, yes—this is a savory spread made from watermelon rind. Sounds weird? Maybe. But it’s creamy, garlicky, a little tangy, and totally 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 nope—no chickpeas, no eggplant. 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 that umami. And eh voila – this spread was born.
Could this be... original?
I’m not here to brag (okay, maybe a little), but I searched the internet far and wide – and found just one savory watermelon rind spread. And even that one discards the outer green skin. Mine uses every single bit of the rind.
So maybe this is a Planty Delights original. And a really good one – everyone who’s tried it LOVED it.
Add This Watermelon Rind Spread to Your Mezze Board
This spread is creamy. Garlicky. A little funky in the best way.
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.
🍽 Recipe
Savory Garlicky Watermelon Rind Spread
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 it’s too runny for your taste—or for how you plan to use the spread—add 1 tablespoon of psyllium husk and let it sit for 10–15 minutes to thicken. If it’s still not thick enough, add another tablespoon and wait again.
- Taste and adjust with salt & pepper.
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.
I’m always curious. How did it go? Tried this vegan watermelon rind spread? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win or a lesson learned.
Wishing you planty of delicious delights,
Ramona
♥
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