Broccoli hummus

Prep 20 min
Total 1 hour 30 min
Makes 3 cups

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1 cup
roasted cashews
medium onion, chopped
1/4 cup
cold-pressed canola oil
1 tsp
salt, divided
1/2 tsp
pepper, divided
1 cup
finely grated parmesan
1/3 cup
1/4 cup
chopped parsley
3 tbsp
2 tbsp


  • 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.

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.



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

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