Vegan Parmesan Hummus

5 from 1 vote

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

Total Time 5

Servings

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