Vegan Parmesan Hummus {Quick & Easy}

It’s hard to resist the garlicky, cheesy flavor of this Vegan Parmesan Hummus. The recipe is quick and easy to make with just a few simple ingredients.

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Ways to Enjoy

This Vegan Parmesan Hummus makes a great sandwich spread or a dip for crackers and crudités. If you are not usually fond of hummus, you might want to give this recipe a try.

Exhibit A: a recent text exchange between my fifteen-year-old daughter and myself regarding the contents of her packed lunch:

Anyone with a teenage daughter will recognize her response as high praise.

Vegan Parmesan Cheese

Minimalist Baker’s recipe for Vegan Parmesan Cheese inspired this hummus flavor. I usually keep a supply of the “cheese” on hand to add to pasta dishes, etcetera, when the mood strikes me. To keep things simple, I’ll show you how to make this vegan Parmesan hummus in two easy steps.

Simple Ingredients

Hummus is traditionally made with tahini (sesame paste) and/or olive oil. But it can be just as tasty without the processed oil. You can make this vegan Parmesan hummus with just a few simple ingredients:

• Cashews
• Nutritional Yeast
• Salt
• Garlic
• Chickpeas
• Lemon
• Water

It’s creamy and flavorful.

The cashews add a bit more fat compared to some of my other hummus and bean spread recipes. If you are looking to restrict your fat intake, you could try eliminating or reducing the cashews to ¼ cup.

What’s Needed

You make hummus in a food processor. I gave my Hamilton Beach model away when I got my fancy Breville food processor. But truth be told, I miss it for jobs like this recipe. The built-in scraper is a handy feature.

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5 from 1 vote

Vegan Parmesan Hummus

It’s hard to resist the garlicky cheesy flavor of this Vegan Parmesan Hummus. The recipe is quick and easy. It’s also gluten-free!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Ingredients

• ½ cup raw cashews
• 1½ Tbsp. nutritional yeast
• ¼-½ tsp. fine sea salt to taste
• ¼-½ tsp. garlic powder to taste
• 15.5 oz canned chickpeas low sodium, rinsed and drained
• ½ lemon juiced
• ⅓ cup water

Instructions

• Add cashews, nutritional yeast, salt and garlic powder to food processor fitted with the S blade.
• Pulse until mixture becomes a coarse powder.
  
• Add chickpeas and lemon juice, turn on processor and slowly add water while blending.
• Scrape sides as needed and continue to blend until hummus reaches desired consistency. Add more water 1 tbsp. at a time if necessary.
  

Notes

For some variety, try adding fresh or dried herbs, such as parsley, oregano, or basil. Start with ½ to 1 tbsp fresh herbs or ½ to 1 tsp dried herbs.

The recipe makes about 1½ cups of hummus.

If you are looking to restrict fat intake, try eliminating or reducing cashews to 1/4 cup.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition

Calories: 141kcal | Carbohydrates: 16g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 285mg | Potassium: 265mg | Fiber: 5g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg

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