Broccoli hummus

10

PREP TIME

20 min

TOTAL TIME

1 h 30 min

Makes

3 cups

Broccoli hummus

Photo, Roberto Caruso.

Ingredients

  • 1 cup roasted cashews
  • 6 cups broccoli florets
  • 1 medium onion , chopped
  • 3 garlic cloves
  • 1/4 cup cold-pressed canola oil
  • 1 tsp salt , divided
  • 1/2 tsp pepper , divided
  • 1 cup finely grated parmesan
  • 1/3 cup water
  • 1/4 cup chopped parsley
  • 3 tbsp lemon juice
  • 2 tbsp tahini

Instructions

  • SOAK cashews in a bowl covered with hot water for 1 hr. Drain.
  • PREHEAT oven to 400F.
  • TOSS broccoli, onion, garlic, 1 tbsp of the oil and 1/4 tsp each salt and pepper on a baking sheet. Roast, flipping halfway, until broccoli is slightly charred and onion is soft, 20 min. Let cool for 5 min.
  • WHIRL cashews, parmesan, water, parsley, lemon juice, tahini and remaining 3 tbsp oil, 3/4 tsp salt and 1/4 tsp pepper in a food processor until smooth. Add roasted vegetables and pulse until almost smooth with chunky texture, about 20 pulses.
  • TRANSFER to a serving bowl and drizzle with more cold-pressed canola oil. Sprinkle with sesame seeds, pistachios, pepitas and chopped herbs if desired.

How to top hummus

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Nutrition (per serving)

  • Calories
  • 83,
  • Protein
  • 3 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 166 mg.

Kitchen Tip: Cold-pressed canola oil is the “olive oil of the North.” It’s golden with a nutty finish. Drizzle on soups and use in salad dressings.

 

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