Serve this creamy roasted garlic parmesan hummus with crunchy homemade pita chips, artisan bread, and/or your favorite sliced vegetables. It’s smooth as silk with lots of roasted garlic, nutty parmesan, and a little pepper for kick.
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.
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.
How To Enjoy This Roasted Garlic Parmesan Hummus
- 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.
- Vegetables: Enjoy with your favorite vegetables such as carrots, cucumbers, or sliced peppers.
- 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.
- 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.
- 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.
More Homemade Favorites
- Basil Pesto
- Pepperoni Pizza Dip
- Homemade Cheese Crackers
- Cheese Sauce
- Roasted Garlic and Bacon Spinach Dip
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.
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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