Roasted Garlic Parmesan Hummus [with Vegan Option]
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.
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This hummus recipe is perfect for all the Parmesan cheese lovers out there!
I mean, why not add cheese to hummus...am I right?
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.
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.
Roast garlic for 35 minutes. Remove from oven and allow garlic to cool for about 10 minutes before handling.
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.
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
- Mushroom Dip
- Vegan Spinach Artichoke Dip
- Pumpkin Pie Hummus
- Basic Hummus Without Tahini
- Avocado and White Bean Hummus
- Avocado Hummus
Roasted Garlic Parmesan Hummus
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
Notes
Nutrition
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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.. 😆
Thank you Stephanie! Bentley was such a good cat! 🙂 I hope you enjoy the hummus!
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.
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!
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!
Thanks Kate! I can definitely relate. 🙂
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.
Thank you so much, Subhasmita!
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!
Thanks Allie! I'd love to check out Bentley's someday! Oh, and our 8-year old would say the same thing! Too funny! 🙂
I burst out laughing at the Lionel Richie line! I've never tried roasting the garlic for my hummus, but that can never be a bad decision. This sounds so delicious!
Hahaha! 🙂 Thanks Andrea!
This sounds incredible. I never thought to add Parmesan to a roasted garlic hummus.
Thanks Amanda! 🙂
that is what I love about hummus, there is so many different ways you can make it. We put loads of garlic in ours, so this sounds good to me.
Thanks Dannii! I love how versatile hummus is too! And, I love garlic! 🙂
Bentley is so cute!!! In summer hummus is one of my favorites snack. It's light and delicious!
Thanks Ludmilla! I will tell him you said that! 🙂 And, yes, hummus is awesome!
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.
Thanks Mark! Roasted garlic is soooo good! Enjoy! 🙂
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!
Thank you so much, Robyn! 🙂 Whenever I can find a way to add cheese to anything, I will! 😉