Broccoli hummus


  • Prep Time20 mins
  • Total Time1 hr 30 mins
  • Makes3 cups
Broccoli hummus

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 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


  • 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

Nutrition (per serving)

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

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.