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. The vegan Parmesan adds a garlicky cheesy flavor that’s hard to resist!

Note 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

The vegan Parmesan flavor was inspired by Minimalist Baker’s recipe for Vegan Parmesan Cheese. I usually keep a supply on hand to add to pasta dishes, etc. as well as hummus and bean spreads when the mood strikes me. To keep things simple, I wanted to show folks how to make this vegan Parmesan hummus in two easy steps.

Vegan Parmesan Hummus

Hummus is traditionally made with tahini (sesame paste) and/or olive oil. But it can be just as tasty without the processed oil. This vegan Parmesan hummus is made 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 so 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.

Print Pin 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 Total Time 5 minutes Servings 6 Ingredients 1/2 cup raw cashews

1 1/2 Tbsp. nutritional yeast

1/4-1/2 tsp. fine sea salt to taste

1/4-1/2 tsp. garlic powder to taste

15.5 oz canned chickpeas low sodium, rinsed and drained

1/2 lemon juiced

1/3 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 and or basil. Start with ½ to 1 tbsp. fresh herbs or ½ to 1 tsp. dried herbs. Recipe makes about 1 1/2 cups of hummus. If you are looking to restrict fat intake, try eliminating or reducing cashews to 1/4 cup.

Note: I do not include nutrition information with my recipes because 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.