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.
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.
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.
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.
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.
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
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
- Make the pita chips: Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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.
- 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.
- 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.
- 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.
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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.