This roasted garlic Parmesan hummus is the kind of thing I make when I want a snack that feels a little elevated but still unfussy — creamy chickpeas blended with heady roasted garlic, a cheeky hit of fresh lemon, and a salty, savory finish from real Parmesan. It’s sturdier than a dip but silkier than a spread, which makes it brilliant for everything from weekday lunches to weekend entertaining.

My husband and our small, noisy household are unabashed fans. He’ll swipe a spoonful straight from the bowl while I’m plating, and our kiddo prefers it slathered on warm pita with cucumber slices. It’s become our weekday hero: I roast a couple of garlic bulbs on Sunday and we’re set for easy lunches and last-minute gathering snacks all week. The first time I made it for a neighborhood potluck, people hovered until the bowl was empty — that’s when I knew it belonged in the regular rotation.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Why You’ll Love This Easy Roasted Garlic Parmesan Hummus

– Deep, mellow garlic without harsh bite — roasting mellows and sweetens the garlic so the flavor is rich rather than sharp.
– Creamy, luxe texture that still holds up for dipping — blends silky but keeps structure so pita and veg don’t fall in.
– Parmesan adds savory umami lift that makes this hummus feel special and moreish.
– Versatile: use it as a dip, sandwich spread, pasta sauce base, or dollop on roasted vegetables.
– Fast to pull together when you have roasted garlic on hand — small prep, big payoff.

Behind the Recipe

I learned early on that the secret to making hummus that sings is less about exotic ingredients and more about technique: properly roasted garlic, a good-quality Parmesan, and taking a little time with the blending. Roasting garlic changes its personality — it becomes sweet and caramelized, which pairs beautifully with the salty, nutty Parmesan. People often overblend and end up with a gluey texture or don’t season at the end, which flattens the result. Little finishing touches — a drizzle of olive oil, a sprinkle of flaky salt, or a grind of black pepper — do more than you’d expect.

★Top Reader Reviews

This Easy Roasted Garlic Parmesan Hummus is a delicious, garlicky twist on a classic — creamy, nutty, and super simple to pull together. I loved the parmesan depth but ended up adding a bit more lemon and salt to suit my taste.

– Madison

Shopping Tips

– Legumes/Canned Goods: Look for good-quality canned chickpeas with no added salt or low-sodium labels so you can control seasoning; drained and rinsed are best for cleaner flavor.
– Fats & Oils: Use extra-virgin olive oil for finishing and a neutral oil in the blend if you need it to loosen texture; a drizzle of good EVOO at the end makes a big difference.
– Cheese: Buy a wedge of real Parmigiano-Reggiano if you can — freshly grated Parmesan melts and integrates better than the pre-grated stuff.
– Spices: Freshly ground pepper and a quality sea salt will make the flavors pop; avoid pre-mixed blends that can add unexpected salt or preservatives.
– Nuts & Seeds: If you include tahini, check for a smooth, runny consistency and shake the jar — separation is normal but very thick tahini may need stirring or a quick warm-up.

Prep Ahead Ideas

– Roast the garlic bulbs up to 3–4 days ahead and store them in an airtight container in the fridge; they’ll keep and make assembly lightning-fast.
– Rinse and drain the chickpeas and keep them in the fridge for 1–2 days in a sealed container to cut final prep time.
– Grate Parmesan or measure out spices in small containers the night before; having mise en place turns a five-step job into a one-step blend.

Time-Saving Tricks

– Use jarred roasted garlic in a pinch — it won’t be exactly the same but still gives that mellow, sweet flavor without oven time.
– Keep a jar of cooked chickpeas (homemade or canned, pre-rinsed) on hand so you can blend in minutes.
– Do your mise en place: measure lemon juice, salt, and tahini (if using) beforehand so you can taste and adjust quickly once the base is blended.

Common Mistakes

– Over-salting before tasting: Parmesan adds salt, so blend and taste before adding more; you can always add but you can’t take it away.
– Over-blending to the point of gluey texture: if the hummus gets gummy, thin with a tablespoon of cold water or olive oil and pulse gently to rescue creaminess.
– Using under-roasted garlic: raw garlic is sharp and can overwhelm the hummus — make sure the cloves are soft and caramelized for the mellow flavor you want.

What to Serve It With

– Warm pita wedges or flatbread brushed with olive oil and toasted.
– Crunchy veg sticks: carrots, cucumbers, bell peppers, and radishes are all excellent.
– As a sandwich spread with roasted veggies, grilled chicken, or turkey for an instant upgrade.
– Dolloped on roasted potatoes or grilled fish for a savory finish.
– On a mezze board with olives, pickles, and slices of hard cheese.

✔Tips & Mistakes

A quick tip: reserve a little of the cooking liquid or chickpea canning liquid (aquafaba) if you want to loosen the hummus without watering it down — add it sparingly. And remember, a final pop of acid (lemon) and texture (olive oil drizzle, herbs, or toasted pine nuts) elevates the hummus from “nice” to memorable.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Dairy-free: Omit Parmesan and stir in nutritional yeast for a cheesy note, or increase tahini and bright lemon for depth.
– No tahini? Use extra olive oil and a spoonful of creamy nut butter (like blanched almond) as a binder; the flavor will shift but texture holds.
– For a smoky twist, add a pinch of smoked paprika or a little roasted red pepper into the blender.
– Swap chickpeas for cannellini beans for a milder, silkier hummus — it changes the character but is delicious.
– If you love heat, finish with a drizzle of chili oil or a sprinkle of Aleppo pepper.

Frequently Asked Questions

Can I make this dairy-free?

Yes — skip the Parmesan and add 1–2 tablespoons of nutritional yeast for a savory, cheesy flavor, or simply boost the tahini and lemon for richness without dairy.

Do I have to use tahini?

No, tahini adds a classic sesame nuttiness but you can omit it; compensate with a little extra olive oil or a mild nut butter to maintain creaminess.

How long will this hummus keep in the fridge?

Stored in an airtight container, it should be good for about 4–5 days — the flavors meld and often taste even better after a day.

Can I use jarred roasted garlic instead of roasting my own?

Yes, jarred roasted garlic is a great shortcut and produces very similar results; just check for added oils or preservatives and adjust seasoning accordingly.

What if my hummus is too thick or grainy?

Thin it with a tablespoon at a time of cold water, aquafaba, or olive oil and blend until smooth; for graininess, continue pulsing and scrape down the sides to make sure everything gets evenly processed.

Can I make this in a blender, or do I need a food processor?

A food processor is ideal for the creamiest texture, but a high-speed blender will work if you blend in batches and add a bit more liquid to help things move.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!