Smooth Roasted Garlic Parmesan Hummus

Serve this creamy roasted garlic parmesan hummus with crunchy homemade pita chips, artisan breadand/or your favorite sliced vegetables. It’s smooth as silk with lots of roasted garlic, nutty parmesan, and a little pepper for kick.

roasted garlic parmesan hummus in a green bowl with pita chips

We make homemade hummus often and when we do, we usually use the recipe below. If you’re looking for a more traditional recipe, Yumna’s Lebanese Hummus is by far our favorite. She has a helpful video tutorial and plenty of success tips, too.

Tell Me About this Smooth Roasted Garlic Parmesan Hummus

  • Texture: This hummus is smooth, silky, and spreadable. See our “Super Smooth Hummus” section next. The homemade pita chips are optional, but definitely give them a try if you have homemade or store-bought pitas. They’re extra crunchy.
  • Flavor: If you love roasted garlic, you’re in luck because there is PLENTY in this homemade hummus. We also add tahini, parmesan cheese, ground cumin, and lemon juice.
  • Ease: The secret to its smoothness is peeling the chickpeas before processing them. Peeling off the skins definitely requires effort, but it really only takes about 10-15 minutes total and can be done ahead of time. We also make homemade pita chips with this hummus and you can use store-bought pitas if desired. All together, it’s a pretty simple, quick, and straightforward recipe.

roasted garlic parmesan hummus in a bowl

Super Smooth Hummus

If there’s 1 make-it-or-break-it point in making your own smooth hummus at home, it’s this – peel the membranes/skins off the chickpeas. In most cases, the outer skins of chickpeas can’t really be broken down properly no matter how strong your processor or blender is. Their roughness prevents your hummus from having that glorious silky whipped texture. Rather, the homemade hummus tastes grainy. Not a problem at all, of course, but if you want silky smooth and light-textured hummus– definitely peel those skins off.

We also add a little water OR the reserved liquid from a can of drained chickpeas. Liquid helps thin out the consistency.

roasted garlic

chickpeas in a white bowl with skins peeled off

How To Enjoy This Roasted Garlic Parmesan Hummus

  1. Pita Chips or Crusty Bread: Serve with pita chips. We include a recipe below using homemade or store-bought pitas. You can also serve with slices of homemade bread.
  2. Vegetables: Enjoy with your favorite vegetables such as carrots, cucumbers, or sliced peppers.
  3. Sandwiches: Use hummus as a spread for a sandwich. A sandwich combination we love is this hummus, sliced turkey, sliced cheddar cheese, sliced tomato, and a handful of arugula on this homemade sandwich bread.
  4. Deviled Eggs: Use hummus instead of mayonnaise in your favorite deviled eggs recipe. This hummus works as a replacement for mayonnaise in egg salad, too.
  5. Pizza: Use this roasted garlic hummus as the sauce on homemade pizza dough or flatbread pizza. Add your favorite toppings such as cheese, olives, sliced peppers, cooked sausage, etc and bake as directed in those recipes. We LOVE tomato sauce, but hummus pizza is surprisingly tasty.

2 images of pita chips

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roasted garlic parmesan hummus in a bowl

Smooth Roasted Garlic Parmesan Hummus

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 mintues
  • Yield: 1 and 3/4 cups hummus; enough pita chips for 4
  • Category: Appetizer
  • Cuisine: Mediterranean

Description

This homemade hummus is prepared with roasted garlic, nutty parmesan, and a little pepper for a kick. Serve this creamy dip with crunchy homemade pita chips or your favorite vegetables such as carrots, cucumbers, or sliced peppers.


Ingredients

Spiced Pita Chips

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

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 to roast garlic)
  • 1/4 cup olive oil
  • 1/4 cup tahini, stirred well
  • 1/4 cup grated or shredded parmesan cheese
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cumin
  • 2 Tablespoons lemon juice
  • 1/4 cup reserved chickpea liquid or water
  • coarse sea salt, to taste

Instructions

  1. Make the pita chips: Preheat oven to 400°F (204°C)s. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Cut each pita into 8 triangles and spread out 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. 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 garlic, olive oil, tahini, parmesan, pepper, cumin, and lemon juice. Process until creamy, about 1-2 minutes. You might 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 more garlic, pepper, cumin) if needed. Add more olive oil and/or reserved chickpea liquid to thin out if needed.
  4. Spoon the hummus into a bowl and, if desired, drizzle with additional olive oil. You can also add a sprinkle of parmesan, a couple pieces of chopped roasted garlic, and/or a sprinkle of fresh ground pepper on top. Serve with pita chips or your favorite vegetables.

Notes

  1. Make Ahead Instructions: Cover and store hummus in the refrigerator for up to 1 week. Tastes best on days 2 and 3 after the flavors have settled. Cover the chips tightly and store at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Keywords: garlic parmesan hummus, homemade hummus

16 Comments

  1. 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!!! 

  2. Sherry Hanamean says:

    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?

  3. 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!

  4. 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.

  5. Atlanta Nagel says:

    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!!! 😀

  6. Sue Shapiro says:

    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.

  7. This is the smoothest, creamiest hummus I’ve ever made! I went into it NOT planning on taking off the skins. In my mind, I kept thinking about people quoting that woman who said, “Ain’t nobody got time for that!” Well, I tried a few beans to see how easy it would be, and once I got started, I couldn’t stop… I just had to see it through to the end, and I had the time today anyway. It really didn’t take me longer than 10-15 minutes. It’s delicious hummus! Thanks for the great recipe!

  8. My answer to your question about flavors of hummus, I once had a cilantro/jalapeno hummus that was to die for!! Amazing!! Just saw this recipe and can’t wait to try it this weekend!

  9. Have made this before. Was never a humus lover but it was delicious. Going to make again today and is on my entertainment list. 

  10. Laura Cobak says:

    If you use a Nutribullet you can achieve a very smooth texture even without removing the skins. That is my method, works great!

  11. The authentic way to make very smooth creamy hummus is to add an ice cube when blending, as instructed by my middle eastern friends!

  12. Your recipe rocks it’s delicious! And I also take the skin of the off the chick peas, after I drained them I put them in a bowl with cold water and rub the chick peas between my hand put them back in the water and the skins just floats.

    Sally

  13. This is my favorite hummus recipe by far! I make it all the time and it always turns out perfect and always gets rave reviews. Thanks for a great recipe, Sally! I like to combine this recipe (because I prefer the texture and ingredient proportions) with some of the favor combinations from Beth over at Budget Bytes — if you take out the parmesan and add roasted poblano and jalapeño peppers, it makes a to die for appetizer/lunch/dinner/breakfast/everymeal.

  14. Yum! Best hummus I’ve ever made!! Thank you Miss Sally

  15. ABSOLUTELY peel the skins off! it makes a huge difference. Just put on some music or a tv show while you prep the chickpeas and you’ll be done in no time. Or get your kids to do it! Great recipe, Thank you!

  16. Jason B. Lassner says:

    Context: I have been making my own hummus for over 30 years, I used to live in the middle east, and I am known amongst my friends and family as someone who makes fantastic hummus. I’m not a snob but I think most store bought hummus is “fine, not special.” I made Sally’s no knead jalapeno cheese bread today and when I saw this hummus recipe listed as a recommended accompaniment I decided to give it a try. AND…it’s unbelievable. Truly. I used canned chickpeas, didn’t bother skinning them, and followed the recipe to the letter even when it went against my well honed hummus instincts. WOWZA am I glad that I did. It’s a keeper!

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