This roasted Garlic Parmesan Hummus is silky smooth, the creamiest hummus you will ever have! Layered with nutty flavors and loaded with garlic and pepper this dip has a flavorful kick. Your every day hummus jazzed up that will leave you begging for more!
FINALLY I'm able to do some elliptical! This is a BIG deal you guys! It's been almost one year since I broke my leg in the car accident last July. I've known for awhile that I was probably ready to do more cardio, but I was just too scared to try anything new fearing I'd injury something else. With my bone and thyroid issues, I've been sticking to weight training, cycling and swimming since getting off crutches in November.
Then when I got sick two weeks ago, I was forced to stop swimming. The pool had been aggravating my respiratory issues so I decided it was time to try a little elliptical a few times a week. I've felt for some time that I was ready to do more but was too scared to try.
My hip instability was horrible after 3 months of crutches. I really wanted to focus on strengthening my quad and hamstring muscles before throwing a bunch of cardio in the mix. It feels so good to move my body more and in a different way.
I just have to be careful not to go overboard. With my personality, I have a tendency to go that way. Speaking of overboard, you better grab your life preserver because you're about to go overboard for this Garlic Parmesan Hummus!
This hummus is salty, peppery, garlicky and packed with oh so much cheesiness! This is the kind of hummus you will eat by the spoonful. I do! And there's ain't no shame in that.
With summer right around the corner, that means BBQ and outdoor parties galore. This silky creamy Garlic Parmesan Hummus is sure to be a hit with its nutty flavors. That is if you can get it out of the house without devouring the entire bowl yourself. Best to make a double batch just to be safe!
Garlic Parmesan Hummus
Ingredients
- 15 oz Chickpeas canned, water drained
- 6 cloves Garlic
- 3 tablespoons Extra Virgin Olive Oil
- 1/4 cup Parmesan
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cumin
- 1/8 cup Lemon Juice
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 375 F.
- Cut the top of a garlic head off to expose the bulbs. Place the garlic on a piece of aluminum foil large enough to enwrap it. Spray with just a bit of olive oil and salt and pepper.
- Wrap the garlic, place on a baking sheet and bake 40 minutes in the oven.
- Remove the garlic from the oven and remove from the aluminum foil. Allow it to cool 20 minutes.
- To a food processor or blender, add all the ingredients for the hummus including the garlic and process until smooth. Transfer the hummus to a bowl and serve! Store leftovers in the refrigerator.
Notes
- Each serving is about 2 tablespoons.
Nutrition
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The flavor profile on this hummus is right up my alley, but I have a question.
According to the recipe I'll be roasting an entire head of garlic, but only using 6 of the cloves in the recipe, is that correct?
Thanks for the recipe! 🙂
That's right! You can always use all of it if you love garlic.
Looks perfect! Creamy, smooth hummus is THE BEST!
And yay for the elliptical! Sometimes it's just nice to get on that thing and zone out while you sweat! In fact, I just did that this morning with Us Weekly magazine and the elliptical. 🙂
It's certainly good for when you need to do something mindless!
What a great idea! I always have hummus but never this jazzed up version! Thanks for sharing! 😀
You will love!
YAYAYAY for elliptical! I am so happy for you! That is a huge freaking deal for you, and I have all my fingers and toes crossed that it goes well. And yes, this looks delicious. You had me at garlic.
Thanks I'm being super careful. It scares me because I don't always feel pain until something's really wrong. I'm hoping I waited long enough though.
you had me at garlic parmesan, can you really go wrong? Looks insane and I'd like some now!
You would devour it. I did! Hehe!