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Roasted Garlic Parmesan Hummus | Meatless Monday [Gluten-Free, Vegetarian, Tahini-Free]

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This creamy Roasted Garlic Parmesan Hummus features fresh rosemary, lemon zest and freshly ground black pepper for a delicious, earthy flavor.


Roasted Garlic Parmesan Hummus
Hello, is it hummus you’re looking for?

Now, hold on there a minute! Before you start judging my level of sanity, in my defense, I’m blaming Adele. Yup, it’s all Adele’s fault. Ever since she came back on the scene with that mega hit of a song, I just can’t seem to get that ‘ole ‘80s tune out of my head!

Actually, you should consider yourself one of the lucky ones. Why? Because you don’t have to hear me singing it all day about EVERYTHING. You know, like “Hello, is it Bentley you’re looking for?” FYI, Bentley is our cat. I think those lyrics are really starting to grow on him almost as much as when our five-year-old decorates him with stuffed animals.

Exhibit A

Roasted Garlic Parmesan Hummus
Exhibit B

Roasted Garlic Parmesan Hummus
Anyway, is it hummus you’re looking for? Of course it is. Why else would you be subjecting yourself to silly song lyrics and photographs of a stylish tabby cat? Because YOU love hummus. That’s why!

And, so now it’s time to introduce the star of the show…Lionel Richie! JUST KIDDING! 😉 Sorry, but I just couldn’t help myself.

OK, so the real star, of course, is this mouth-watering Roasted Garlic Parmesan Hummus!

Learn how to make it

Get started by preheating your oven to 400° F. then, cut approximately 1/2 inch of the top of a bulb of garlic to expose the cloves inside. Peel away any loose papery layers. Place the garlic bulb on a piece of foil and drizzle olive oil onto the exposed cloves. Season with salt and pepper to taste. Pull up sides of foil and seal up the garlic bulb package.

Roasted Garlic Parmesan Hummus
Roast garlic for 35 minutes. Remove from oven and allow garlic to cool for about 15 minutes before handling.

Once the garlic has cooled, add chickpeas, Parmesan cheese, lemon zest, lemon juice, rosemary, salt and freshly ground black pepper to the bowl of a food processor. Carefully squeeze out each garlic clove into the food processor, reserving 3-5 cloves for garnish.

Roasted Garlic Parmesan Hummus
Blend on high, slowly adding olive oil until dip reaches a creamy, smooth consistency. Transfer to serving bowl and garnish with reserved garlic cloves, as well as additional freshly ground pepper, if desired. Refrigerate for at least one hour to overnight.

Now, dig in, I mean dip in, and enjoy! 🙂

Roasted Garlic Parmesan Hummus
Roasted Garlic Parmesan Hummus

Roasted Garlic Parmesan Hummus
5 from 7 votes
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Roasted Garlic Parmesan Hummus

This tahini-free, creamy Roasted Garlic Parmesan Hummus features fresh rosemary, lemon zest and freshly ground black pepper for a delicious, earthy flavor.

Course Snack
Cuisine American
Keyword hummus, parmesan, roasted garlic, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6
Author Watch Learn Eat

Ingredients

  • 1 bulb garlic
  • salt & pepper to taste (for the garlic)
  • 2 teaspoons extra virgin olive oil (for the garlic)
  • 1 (15.5 oz.) can no salt added chickpeas, drained and rinsed
  • 5 tablespoons grated vegetarian Parmesan cheese
  • 1/4 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon finely chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper (and additional for garnish, if desired)
  • 4-6 tablespoons extra virgin olive oil

Instructions

  1. Preheat oven to 400° F.

  2. Cut approximately 1/2 inch of the top of a bulb of garlic to expose the cloves inside and peel away any loose papery layers. Place the garlic bulb on a piece of foil and drizzle 2 teaspoons olive oil onto the exposed cloves. Season with salt and pepper to taste and then pull up sides of foil and seal up the garlic bulb package. Roast garlic for 35 minutes. Remove from oven and allow garlic to cool for about 15 minutes before handling.

  3. Add chickpeas, Parmesan cheese, lemon zest, lemon juice, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl of a food processor. Carefully squeeze out garlic cloves into the food processor, reserving 3-5 cloves for garnish.

  4. Blend until smooth and creamy on high speed, slowly adding the 4-6 tablespoons of olive oil as you go and occasionally scraping the sides of the bowl of the food processor to ensure ingredients are evenly distributed and hummus is smooth (approximately 3 minutes).

  5. Transfer to serving dish and garnish with reserved garlic cloves, chopped if desired. Garnish with additional freshly ground pepper, if desired.
  6. Refrigerate for at least one hour to overnight.

Recipe Notes

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

Looking for more hummus options? Check out these recipes next:

Buffalo Blue Cheese Hummus

Kalamata Olive and Feta Hummus

Italian Pickled Vegetable (Giardiniera) Hummus

Green Olive and Pimento Hummus

Pumpkin Pie Hummus

Basic Hummus Without Tahini

Avocado Hummus

Cannellini Bean and Avocado Hummus

“Italian Hummus” (White Bean Dip)

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Reader Interactions

Comments

  1. Oh, this hummus is talking my language….or singing it, lol. I roast garlic all the time and just snack on it. You can never have too much garlic and I love it in hummus but never thought to add parmesan – brilliant!
    Your pics are gorgeous, Sherri!

    Reply

  2. Well I like Adele too. Your hummus looks fabulous. A great idea to roast the garlic. I can imagine how good it tastes in the hummus. Roasting garlic is such a great way to eat it too. I’ll be making this dish.

    Reply

  7. So your Bentley is adorable, and now you have me humming too. Bentley’s is also the name of an uppity little restaurant in Woodstock VT. A year or two ago were visiting with the kids and trying to find the cheapest option for lunch in town with a carload of kids, which ended up being a homemade pizza parlor. We drive past Bentley’s on our way there and my 8 year old at the time (the one who has wine taste on a beer budget) says, ” We really ought to be eating at Bentley’s. It looks much nicer than the pizza place.” Out of the mouth of babes. I think Bentley’s would definitely be serving up this roasted garlic parmesan hummus of yours for sure! Delish!

    Reply

  8. I love garlic in almost every form. And hummus is my favourite too. You have an awesome blog Sherri. Going to be a regular visitor now on.

    Reply

  9. Hahaha now I will have that Lionel Richie song stuck in my head!! I actually get that song stuck in my head way more often than one would think is reasonable. So thanks.

    This hummus sounds delicious – I love love love roasted garlic and sometimes roast too much of it and forget to use it all before things start growing on it (gross, I know). This is another great way to use it!

    Reply

  10. Great picture of Bentley, and I could picture Lionel Ritchie singing, “Hello, is it Bentley you’re looking for”🤗
    Who needs tahini? It’s too expensive for my budget. If only they made it in those tiny single servings like they’ve done with almond and peanut butter. Pinching off that skin from the chick peas makes for an even smoother hummus especially when making it without the tahini. The addition of parmesan seems really delicious. I will try that next time I make my roasted garlic hummus. Thanks for sharing.

    Reply

    • LOL! Love it! Thank you so much! Bentley was a cutie! 🙂 I hope you enjoy the hummus with the Parmesan! Thanks for stopping by! Have a wonderful day!

      Reply

  11. I need to try this hummus with parmesan cheese instead of tahini. Sounds so good and I have everything I need to make it now. And cute pictures of Bentley btw… But I’m a sucker for all cat pictures.. 😆

    Reply

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