Not only does warmer weather mean the return of watermelon to picnic tables everywhere, but it also means I’ll be seeing more of my other favorite food: dip! At our summer picnics, where there is always dip on the table, you can usually find me hovering near the dip bowl (which hopefully isn’t far from the watermelon).
So, when hummus burst onto the scene years ago, I was skeptical. I mean, it’s made with mashed up chickpeas, which doesn’t sound all that great, right? But, staying true to my dip-loving nature, I decided to give it a chance. Turns out, it’s pretty awesome.
This Middle Eastern dip is a smoothly blended chickpea paste traditionally mixed with olive oil, garlic, lemon juice, and herbs and spices. Today, you can find hummus in a variety of flavors.
It’s not just a great-tasting snack, either. Hummus also packs plenty of healthy nutrients and health benefits. Because hummus is rich in protein, it can actually fight hunger cravings and balance your blood sugar levels. If that’s all the convincing you need, try this recipe for Spicy Watermelon Hummus! Pairing the savory cumin with the sweet watermelon is a perfect combination for a nutritious snack.
Spicy Watermelon Hummus
1 large clove garlic
2 heaping tablespoons of diced red onion
¼ cup chopped fresh parsley
1/3 cup watermelon juice (liquefy watermelon in a blender)
1 tablespoon extra-virgin olive oil
1 ½ tablespoons lemon juice
½ teaspoon lemon peel
¼ teaspoon each; ground cumin, coriander, ground ginger, paprika and turmeric
1 15-ounce can chickpeas (garbanzo beans), drained and washed
Salt and pepper to taste
¼ cup diced watermelon
Mince garlic in a food processor. Add onion and parsley, and blend until fully minced. Add rest of ingredients, and blend until smooth. Refrigerate for at least half an hour to allow flavors to blend. Garnish with diced watermelon and parsley sprigs. Serve with pita bread, baked chips or baby carrots.
UP NEXT: An interview with the 2015 National Watermelon Queen