Garlic Hummus Recipe

Garlic hummus being scooped up with a celery.

5 from 2 votes

This roasted garlic parmesan hummus is silky smooth, deeply flavorful, and made without tahini, at just 49 calories per serving! Roasting a full head of garlic gives this dip a buttery, mellow sweetness that pairs perfectly with nutty Parmesan and bright lemon. It's great for everyday snacking, meal prep, and entertaining!

Prep Time10

Cook Time40

Cool Time20

Total Time1 10

Course: Appetizer, Side

Cuisine: American

Diet: Low Calorie

Servings: servings (2 tablespoons)

Author: Megan Olson

Ingredients

15 oz Chickpeas canned, water drained
1 head Garlic
3 tablespoons Extra Virgin Olive Oil or oil of choice
¼ cup Parmesan
½ teaspoon Black Pepper
¼ teaspoon Cumin
⅛ cup Lemon Juice
¼ teaspoon Salt

US Customary - Metric

Instructions

Preheat the 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.

Video

Notes

Adjusting the consistency: If the hummus is too thick, add cold water one tablespoon at a time while the processor is running until you reach your desired consistency.
For a velvety, ultra-smooth texture hummus: Remove the shell of the chickpeas. Place the chickpeas in a bowl of water. The outer shell will fall off and the chickpeas will float to the top of the bowl. Remove the shell from any chickpeas that did not fall off, drain then blend!
Blend longer for creamier hummus: Don't stop once it looks smooth. Keep blending for another minute or two to whip air into the hummus and make it incredibly silky.
Use freshly grated Parmesan: Pre-grated cheese has anti-caking agents that can make the texture slightly grainy after blending. Freshly grated melts right in for a smoother result.
Taste and adjust flavor: After blending, taste and add more lemon for brightness, more salt for depth, or a pinch more pepper for kick. Taste again after chilling as the flavors may be muted. A small adjustment before serving makes a big difference.

Nutrition