• Carly Zimmaro

Roasted Garlic & Parmesan Hummus (using 1 bulb of garlic!)

Trust me! Even though this hummus uses one whole bulb of garlic, roasting it brings out the sweetness and elimates the bitterness. The parmesan adds a nice salty flavor and all around, this is the best hummus you will ever have!

Being the garlic lover that I am, this hummus is outstanding. Its just a few simple ingredients that come together to be PERFECTION! If you don't have a food processor, cook the chick peas by microwaving them until soft, and mash through a strainer the garlic and chick peas. The consistency won't really be the same but it will still taste fantastic.

Let's take a moment of silence for this beautiful sight...


1 whole head of garlic

½ c olive oil

½ tsp sea salt

1/3 tsp dried parsley

¼ tsp fresh cracked black pepper

1 (15 oz) can of Garbanzo beans (Chick peas)

3 Tbs Tahini

¼ tsp cumin

¼ tsp paprika

3 Tbs good grated parmesan cheese


  1. Over medium low heat in a small sauce pan, combine olive oil and garlic cloves. For the most infusion, smash garlic cloves with knife so the cloves split.

  2. If the garlic starts to bubble turn heat lower, you don’t want the garlic to really “cook” just soften and to infuse the oil. This will take about 25-30 minutes. Just before the time is up, sprinkle in salt, pepper and parsley. Swirl the sauce pan to combine. When the garlic is soft, set aside and let cool for 15 minutes.

  3. In a food processor, pour in drained chick peas, tahini, cumin, paprika and parmesan cheese.

  4. Add in the garlic and oil, leaving about 3 Tbs left of oil in pan to use to drizzle over the hummus at the end for presentation. If you don't care, pour the whole thing in!

  5. Process for a few seconds until smooth consistency.

  6. Serve with pita, bread or crackers. ENJOY!