Preheat your oven to 350 degrees F. Carefully slice 1 inch the top off of your boule and cut into cubes. Using your hands, scrape out the inner bread pieces in large chunks so that a ½ inch wall remains inside the bowl. Coat the inside and outside of the bowl with olive oil. Coat the bread cubes/crumbs in olive oil as well. Place bowl and cubes/crumbs onto a baking sheet and toast for 15-20 minutes, until browned.

In a large cast iron skillet, heat 2 TBS olive oil over medium/low. Add onion and being to sauté until golden, about 5 minutes. Add rosemary, optional brown sugar, and garlic. Continue to cook, stirring often, until mixture resembles above photo (glossy and brown). This took about 20 minutes for me. Add a splash of water if things are cooking too quickly. Set aside.

In a high speed blender, add onion mixture, maple syrup, cashews, hummus, water, and lemon juice. Blend on high until combined. If needed, drizzle in more water until desired texture is achieved.

To serve, spoon dip into bread bowl and place on a tray with toasted bread cubes and chips. Top with parsley if desired.