Seed-Based Hummus Dip

Name: Seed-Based Hummus Dip
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: ½ cup watermelon seeds, sprouted (see recipe notes); ¼ cup lemon juice; ¼ cup water; 2 tbsp tahini; 2-3 cloves garlic, pressed/crushed (or 1 tsp garlic powder); ½ tsp cumin seeds, ground; 2 pinches sea salt; ¼ cup cilantro (or a mix of chives and parsley), fresh, minced; 1 tsp onion, dried, minced; 1 pinch sumac, for garnish

February 27, 2024 Andrea Wyckoff

While eating watermelon seeds is new to me, I have found that many cultures worldwide have been eating them for a long time. I grind the seeds in a coffee grinder for about 10 seconds to make a nice “flour” similar to almond flour. Feel free to use another nut or seed in place of the watermelon seeds, as sunflower seeds, pumpkin seeds, or sprouted/blanched almonds would also work. However, these other options will likely take more blending (and possibly a little extra water) to create a smooth dip.

Ingredients

watermelon seeds, sprouted (see recipe notes)		½ cup
lemon juice		¼ cup
water		¼ cup
tahini		2 tbsp
garlic, pressed/crushed (or 1 tsp garlic powder)		2-3 cloves
cumin seeds, ground		½ tsp
sea salt		2 pinches

Optional Ingredients

cilantro (or a mix of chives and parsley), fresh, minced		¼ cup
onion, dried, minced		1 tsp
sumac, for garnish		1 pinch

Directions:

Grind sprouted watermelon seeds in a coffee/spice grinder for about 15 seconds until fine and powdery.
Then add ground seeds to a small mixing bowl.
Add in ingredients in the order they are listed.
Add water slowly until you get to your preferred consistency.

Recipe Notes:

If you don’t have a coffee/spice grinder, you can blend ingredients together in a high-speed blender. Just be sure to add in the cilantro at the very end so you don’t end up with green hummus. If using a large food processor to blend, you may have to double the ingredients to get it to blend properly.