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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


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


  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.


  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