Seriously Smooth Roasted Garlic Parmesan Hummus.

Smooth as silk hummus with lots of roasted garlic, nutty parmesan, and a little pepper for a kick. Serve this creamy dip up with crunchy homemade pita chips and your favorite sliced veggies.

Roasted Garlic Parmesan Hummus Recipe - smooth as silk and served up with homemade pita chips

Give me a tub of hummus, some pita chips, a glass of wine and I’m all set. Because why would one need to eat anything else? Besides a handful of reese’s pieces of course.

Yes, I’m describing my exact Tuesday night on the couch to you.

If you’re looking for incredibly thick hummus, let me direct you to my favorite basic hummus recipe. Man alive, that stuff is good. But if you’re craving something a little more authentic, smoother, silkier, packed with roasted garlic, and filled with nutty parmesan – you’ve come to the right place today.

Roasted Garlic Parmesan Hummus Recipe - smooth as silk and served up with homemade pita chips

I made this seriously smooth roasted garlic parmesan hummus yesterday and it’s already gone. (My serving size is no where near 2 Tablespoons. Who can only eat 2 Tablespoons of dip? I don’t understand??) The flavor of it is unreal and, apparently, addictive.

There’s cheese. There’s roasted garlic. There’s even more roasted garlic. And it’s downright incredible spread on a whole wheat tortilla rolled up with roasted red peppers and a handful of spinach. Your breath won’t be pleasant but your tastebuds will be happy.

Homemade hummus might sound ridiculous to you because why take the time to make something from scratch that is just as tasty bought from the store? But let me tell you– store-bought ain’t got nothin’ on homemade hummus. Homemade (1) is cheaper (2) comes without a junk-filled ingredient list (3) really does taste better and (4) the smell of garlic roasting in your oven. A reason in and of itself, of course.

Roasted Garlic Parmesan Hummus Recipe - smooth as silk and served up with homemade pita chips

If there is one make-it-or-break-it point in making your own smooth as silk hummus at home, it’s this: peel the membranes off the chickpeas before using.

I can’t believe I just typed membranes on my food blog.

The truth is that the outer skins of chickpeas cannot really be broken down properly no matter how strong your processor or blender is. Their rough texture prevents your hummus from having that glorious silky whipped texture. Rather, your hummus can taste a bit… grainy. I don’t typically take the time to do this because I feel like I’ve been peeling for 3 hours when it’s only been 3 minutes. And chickpea skins or not, homemade hummus – even a little grainy in texture – is good. But I’m going to be honest here: you will have hummus so smooth, so light, and so silky if you take this extra step.

It’s tedious and annoying to do, but the results are all sorts of mind-boggling amazing. Hire anyone in the house to help keep you from losing your mind you pop off the peels. It will only take about 10-15 minutes, promise. Give it a try.

Roasted Garlic Parmesan Hummus Recipe - smooth as silk and served up with homemade pita chips

Let’s talk about dipping options. You have the obvious carrots, cucumber slices, peppers, and crackers. You know what’s so good? I had it in the springtime – deviled eggs with hummus. Hummus instead of mayo. Oh! I also made this pizza in the summer using my pizza crust recipe. Hummus instead of tomato sauce. Don’t get me wrong, I love tomato sauce but hummus pizza is DYNAMITE.

Back to hummus dippers. Someone by the name of stacy makes the best pita chips on the planet. Once you open a bag, your self control doesn’t stand a chance. Lucky for me (and you!), we don’t have to spend $6 on a small bag of pita chips anymore because we can make crunchy spiced pita chips at home. For much cheaper. And they taste better too.

Homemade Crunchy Pita Chips

So crunchy. The best match for your silky smooth, radically roasted, perfect parmesan hummus.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Seriously Smooth Roasted Garlic Parmesan Hummus

Yield: 1 and 3/4 cups hummus; enough pita chips for 4

Total Time: 30 minutes

Print Recipe

Smooth as silk hummus with lots of roasted garlic, nutty parmesan, and a little pepper for a kick. Serve this creamy dip up with crunchy homemade pita chips and your favorite sliced veggies. This recipe is gluten free without the spiced pita chips.


Spiced Pita Chips

  • 4 pitas (or pita pockets - homemade is OK)
  • 3 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • sea salt

Roasted Garlic Parmesan Hummus

  • 1 and 3/4 cups cooked chickpeas (about one 15 ounce can - drain, rinse, and reserve 1/4 cup liquid)
  • 4 roasted garlic cloves, chopped (here is how I roast garlic)
  • 1/4 cup olive oil
  • 1/4 cup tahini, stirred well
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon cumin
  • 2 Tablespoons freshly squeezed lemon juice
  • 1/4 cup reserved chickpea liquid or water
  • sea salt, to taste


  1. Make the pita chips: Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Cut each pita into 8 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt. Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.
  3. Make the hummus: Peel the skins off of all the chickpeas. This may be done in advance to save time if you prefer - cover the peeled chickpeas and keep in the refrigerator for up to 2 days. Place the chickpeas into your food processor or high speed blender and pulse until they are somewhat mashed. Add the chopped garlic, olive oil, tahini, parmesan, pepper, cumin, and lemon juice. Process until creamy for at least 1 minute. You may need to stop and start the processor a few times to get things moving. Add the reserved chickpea liquid and process for 1 more minute. Taste - and add a little salt (and/or chopped garlic, pepper, cumin) if needed. I usually never add salt, though that is just a personal preference. Add more olive oil and/or reserved chickpea liquid to thin out if needed.
  4. Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of parmesan, a couple pieces of chopped roasted garlic, and a sprinkle of fresh ground pepper if desired. Serve with spiced pita chips and fresh veggies.
  5. Make ahead tip: This hummus tastes best up to 5 days in the refrigerator. Make ahead and cover tightly before serving. Store the chips in zipped-top bag or tupperware for up to 2 weeks.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Q: What’s the best hummus flavor you’ve ever had? I once had spicy hummus with chopped kalamata olives inside and a light drizzle of honey on top. OMG. Must recreate soon.

This is the best garlic hummus I've ever made-- learn the trick to getting it SUPER smooth!

93 Responses to “Seriously Smooth Roasted Garlic Parmesan Hummus.”

  1. #
    Kiwi :)posted October 25, 2014 at 5:52 pm

    OMG! OMG! I just NEED to try this Sally! It looks soooo good! To be honest, I have only tried three flavors of hummus in my life. What can I say? I’m a hummus snob 🙂 I will only eat certain types of hummus. I have had garlic, lemon, and normal hummus. ALL SO GOOD!


  2. #
    Sarahposted November 3, 2014 at 9:05 am

    This looks fantastic! I made some roasted chick peas awhile back. That recipe called to remove the membranes too and that is a pain! It said to rinse the chick peas, then lay them on a paper towel-lined baking sheet, then use another paper towel over the top to gently rub the the chick peas. The skin comes off pretty easily and the peas are dried. Hope this helps! 🙂


  3. #
    Paullettposted November 12, 2014 at 7:39 am

    What about pureeing them in a strong blender/grinder and then pushing it through a cap the way I do with sauces? Do you think that would work? I hate the idea of peeling them but like the better texture.


  4. #
    Lexyposted November 20, 2014 at 11:40 am

    I am making the pita chips today for lunch.. as I don’t have a good processor for hummus. I did buy some hummus yesterday, artichoke and kalamata olive. My favorite hummus so far is garlic lovers.


  5. #
    Lexyposted November 20, 2014 at 11:41 am

    Oh, and you should try making falafel. They are delcious and a whole lot easier than you’d think to make.


  6. #
    Julieposted February 7, 2015 at 9:35 pm

    This was my first time making hummus, and ooooh my goodness this recipe deserves all the stars. The roasted garlic adds so much flavor, and I wasn’t expecting it to be so creamy! I’m looking forward to making this many, many more times!


  7. #
    Saraposted March 23, 2015 at 3:59 pm

    So good! My 2 year old and I made this today, we both just love it! I used a whole head of roasted garlic and added cayenne pepper for some kick. So delicious!


  8. #
    Alison Matalanisposted May 19, 2015 at 12:07 pm

    This hummus is so delicious, Sally! My husband, who is Egyptian, loved it. I think it’s even better the next day. Extra work but so worth it!


    • Sallyreplied on May 19th, 2015 at 7:49 pm

      Glad to hear it, Alison! Thanks!


  9. #
    Aishaposted June 23, 2015 at 9:06 am

    This recipe looks great! plan on trying it out later this week. 
    I love your website and  have made several cake recipes at home.
    We no longer buy or have any cakes ordered. 
    Thank you!!


  10. #
    Deanaposted June 24, 2015 at 1:26 am

    I have made this twice now and let me just say YUM!!!  I love hummus and this is by far my favorite.  Thank you for sharing.


  11. #
    monica lapiraposted June 29, 2015 at 4:33 pm

    I’m a big dipper tried hummus before &  never appealed to me bit that was store bought also Love roasted garlic & parmesian I’m determined to like it!!!,


  12. #
    Marissaposted August 2, 2015 at 6:57 pm

    I made this hummus and chips today and it is amazing , I am glad I made a double batch. Taking all the skins off the chic pea’s is a pain but worth the effort to have such a smooth product in the end. I like Sabra but it always tastes bitter to me and this hummus is not. I will be making this recipe more often for sure. I want to try roasted red pepper and sun dried tomato and basil.


  13. #
    Tammy L.posted October 4, 2015 at 6:17 pm

    A trick to skinning the the little buggers—keep them in water and gently swish and swirl. It loosens the skins and they float to the top of the water.  so the method is swish and swirl, let it settle , skim the skins, repeat.  Thats what I do and works great.


    • Amyreplied on November 4th, 2015 at 7:24 pm

      Thank you Tammy, I  was just going to type that question in.  Thanks for being awesome! 


  14. #
    Candaceposted October 17, 2015 at 2:02 pm

    Pretty good.  I added paprika as I felt it was lacking something.  I used 6 drops lemon eo.  Also tried using a garlic peeler to peel chickpeas.  


  15. #
    brendaposted November 27, 2015 at 1:21 pm

    i got a lemon hummus in publix it is awesome. i have never had it before you need to try it and then make it and send the recipe to my email lol



  16. #
    Leslieposted December 29, 2015 at 5:37 pm

    Just made the hummus. Really nice texture, yes peeling was a pain but as previously mentioned it is so worth it. This was my first attempt at making hummus and my husband and son say that it is very tasty so it is a hit. Thank you so much! Going to use this for a grilled zucchini hummus pizza.


  17. #
    Tanyaposted January 3, 2016 at 1:36 pm

    I’ve made several things from your collection and have never been disappointed. My favorite is your pumpkin pie and I will make it always!

    This hummus is YUMMY! Didn’t take the skins off and I’m fine with it. The parmesan adds SO much. Thank you!


    • Sallyreplied on January 3rd, 2016 at 2:14 pm

      Glad you love me recipes– and this hummus!


  18. #
    Maryposted January 18, 2016 at 12:12 am

    At the top of your recipe it says “1 3/4 C ‘cooked’ chickpeas,” but at the bottom it just says to take the membrane off the chickpeas and then throw it in the blender. Could you please expand on if you mean from the can to the blender, or do they need to be cooked to soften up?


    • Sallyreplied on January 18th, 2016 at 10:12 am

      Canned chickpeas are cooked. So, drain them and remove the membrane then add to the blender or food processor.


  19. #
    Torriaposted January 18, 2016 at 11:07 pm

    Made this tonight! LOVED it!!!  This was my first time making hummus and it was a hit!!  Added a little chipotle seasoning to give it a little kick!  Deelish!  Thanks!!! 


  20. #
    angela hillposted January 19, 2016 at 8:08 pm

    Omg ! I love hummis, but I know I’ve never seen a bowl of hummis that looked as good as this does. I’m a huge garlic fan and vegan I would say 85% of the time.  I never touch meats of any kind, but I don’t sweat the small stuff if I’m ever in a situation where I have limited choices. I think a lot of people take the title of vegan a bit to seriously to enjoy life. I can’t wait to try your recipes. Thanks for the beautiful pictures to. Love your website. 


  21. #
    Sherry Hanameanposted February 20, 2016 at 9:02 pm

    By far this is the best hummus ever. I make the pita chips also, so much less expensive and tastes even better than store bought. Have you ever tried roasted red peppers in it?


    • Sallyreplied on February 21st, 2016 at 6:10 am

      I have, actually! Broil 2 whole red bell peppers for 5-8 minutes until charred. Let cool and add to the hummus. It’s so good!


  22. #
    Lenposted March 13, 2016 at 4:26 pm

    Why in the world are you peeling canned chick peas?  Drain ’em into a measuing cup and put the peas straight into the food processor.  Why rinse them? Going to put some of the “pea liquid” back in anyways so don’t bother. 

    Follow the rest of the recipe. I’ve made this a dozen times so far this way.  The metal blade does it’s job perfect.

    I also add 2T of Huy Fong (rooster) sriracha sauce when blending.  Gives it a little bit extra zing.

    This is addictive so be warned 🙂


  23. #
    Kizzyposted April 17, 2016 at 2:10 pm

    You had me at “(4) the smell of garlic roasting in your oven. A reason in and of itself, of course.”
    Garlic in the oven, now.  Making. this. today.  🙂


  24. #
    Macy Gruberposted April 17, 2016 at 11:24 pm

    I tried making hummus a few years ago and it was a total fail… I ended up throwing away the whole thing. I decided to give it another shot with your recipe and omg!!! This was amazing! I’m all about making everything I can from scratch so I’m so happy to have found your recipe! Thank you


  25. #
    Jillposted April 18, 2016 at 12:51 pm

    Made this for the first time and I also didnt peel the skin off the chickpeas and it did not affect texture at all. The hummus and pita chips are so delicious. Brought these as an appetizer to my brothers for dinner and the whole plate was gone along with your cheese stuffed jalapenos!


  26. #
    Tanyaposted April 20, 2016 at 4:22 pm

    I just made this. I followed the recipe exactly. It was so smooth and creamy. I tasted it and ended up adding the rest of the bulb of garlic into it. It is great now. Just don’t forget the salt.


  27. #
    Atlanta Nagelposted May 24, 2016 at 4:27 am

    Oh. My. Gawd. I’ve just made this. You know you really should give it a nickname. Something like “crack-hummus” ’cause, goddam! It’s addictive!!!!!! I’ve never been a hummus person but this really is so seriously delicious!!! 😀


    • Sallyreplied on May 24th, 2016 at 6:58 pm

      I’m glad you love it so much!


  28. #
    Sue Shapiroposted May 26, 2016 at 3:32 pm

    If you want super creamy hummus you dont need to remove the skins. Just process the ingredients for a minute or two BEFORE adding the chickpeas. You wont believe the difference this makes.


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