Name: Roasted Garlic Parmesan Hummus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 bulb garlic, medium in size; salt & pepper to taste ((for the garlic)); 2 teaspoons extra virgin olive oil ((for the garlic)); 1 (15 oz.) can no salt added chickpeas / garbanzo beans ((drained and rinsed)); 5 tablespoons grated vegetarian Parmesan cheese ((for the vegan option, use 1/4 cup grated or shredded vegan Parmesan)); 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)); 3-4 tablespoons extra virgin olive oil

This creamy Roasted Garlic Parmesan Hummus features fresh rosemary, lemon zest and freshly ground black pepper for a delicious, earthy flavor. It can also easily be made vegan with just one swap.

Jump to Recipe

roasted garlic parmesan hummus in bowl with roasted garlic garnish and crackers in it

This hummus recipe is perfect for all the Parmesan cheese lovers out there!

I mean, why not add cheese to hummus...am I right?

close-up overhead of hummus in bowl garnished with garlic, olive oil and black pepper

Cheesy goodness combined with creamy roasted garlic is a winning combination, especially in this hummus!

It's perfect for dipping bread, crackers and veggies.

Or, just go ahead and take a heaping spoonful...we won't tell!

How to make roasted garlic Parmesan hummus

For the roasted garlic

Get started by preheating your oven to 400° F. then, cut approximately ½ inch of the top of a bulb of garlic to expose the cloves inside. Peel away any loose papery layers.

garlic bulb on cutting board with bottom cut off

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.

garlic bulb with olive oil, salt and pepper in piece of foil waiting to be wrapped

Roast garlic for 35 minutes. Remove from oven and allow garlic to cool for about 10 minutes before handling.

garlic bulb on wooden board after roasting

For the hummus

Once the garlic has cooled, add chickpeas, Parmesan cheese (or vegan Parmesan), 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.

hummus ingredients in food processor before blending

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! 🙂

More dip recipes

overhead of hummus in bowl with crackers in it

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5 from 7 votes

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. It can also easily be made vegan with just one swap.

Course Snack

Cuisine American

Keyword hummus, parmesan, roasted garlic, vegetarian

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings

Calories 156kcal

Author Sherri Hall

Ingredients

1 bulb garlic, medium in size
salt & pepper to taste (for the garlic)
2 teaspoons extra virgin olive oil (for the garlic)
1 (15 oz.) can no salt added chickpeas / garbanzo beans (drained and rinsed)
5 tablespoons grated vegetarian Parmesan cheese (for the vegan option, use ¼ cup grated or shredded vegan Parmesan)
¼ teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
½ teaspoon finely chopped fresh rosemary
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper (and additional for garnish, if desired)
3-4 tablespoons extra virgin olive oil

Instructions

Preheat oven to 400° F.
Cut approximately ½ 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 10 minutes before handling.
Add chickpeas, Parmesan cheese (or vegan Parmesan), lemon zest, lemon juice, rosemary, 1 teaspoon salt and ¼ teaspoon pepper to the bowl of a food processor. Carefully squeeze out garlic cloves into the food processor, reserving 3-5 cloves for garnish.
Blend until smooth and creamy on high speed, slowly adding the 3-4 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).
Transfer to serving dish and garnish with reserved garlic cloves, chopped if desired. Garnish with additional freshly ground pepper, if desired.
Refrigerate for at least one hour to overnight.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Food Processor

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

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Roasted Garlic Parmesan Hummus [with Vegan Option]