Roasted Garlic Parmesan Hummus
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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 5
Calories 231kcal
Author Sherri Hall

Equipment

Ingredients

Instructions

  • Preheat oven to 400° F.
  • 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 10 minutes before handling.
  • 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.
  • 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).
  • 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.

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.
*Please note that salt and pepper to taste and additional pepper for garnish were not included in the nutrition calculation.

Nutrition

Calories: 231kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Fiber: 4g