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Savory Garlicky Watermelon Rind Spread

Creamy, savory, and totally unexpected—this vegan spread is made from watermelon rind and packs big flavor with garlic, lemon, and umami richness.
Prep Time20 minutes
Cook Time30 minutes
Course: Appetizer
Keyword: dip, ecofriendly, glutenfree, nowaste, vegan
Servings: 4 people

Equipment

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
Metric - US Customary

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.