Roasted Garlic Parmesan Hummus

When I decide to try making a new dish, the first thing I typically do is research how it is made, the ingredients suggested, any alternate ingredients or recipes, and serving suggestions. This is absolutely necessary especially when I embark on making something I don’t eat.

Following recipes straight from the internet can be hit or miss. Even if I find the same recipe posted by more than one person, it doesn’t mean it has been tested. By researching techniques and ingredients, I am better able to decide upon one recipe or a combination of recipes to move forward with.

While looking into hummus and all the varieties of flavors possible, there were several suggestions I decided would be “musts” in any recipe I decided to go with. First and foremost removing the skins from the cooked chickpeas would need to be done. Doing this somewhat tedious task will make homemade hummus smooth and creamy. Although the skins will break down if processed in the food processor, they do not breakdown completely, leaving the hummus with a gritty texture.

Second, when garlic is listed in the ingredients, roasting the garlic will give the hummus a deep, rich flavor. Also, the roasting will soften the garlic so the texture is not altered in any way.

Third, if so inclined, canning your own chickpeas can save you money. Although the savings might not be substantial, for me canning my own chickpeas and using them in fresh, homemade hummus is more appealing than anything store-bought.

Note: As of yet I have not canned these. I wanted to make sure the homemade recipes I came up with for the family met with their approval before undertaking this task. I do admit I bought ten – 1 pound bags of dry chickpeas on clearance for $.40 a pound. I figured a $4.00 investment wasn’t too much to risk.

Today I finally made my first batch of homemade hummus. As with any new recipe, there needed to be a few tweaks but overall it was a great first try. Once the family is through with this one, which shouldn’t be too long, I’ll try some of the other flavors.

Roasted Garlic Parmesan Hummus

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  • 2 – 15 oz. Cans Cooked Chickpeas
  • 1 Head of Garlic, roasted
  • 1/4 Cup Olive Oil
  • 1/4 Cup Tahini, stirred well
  • 1/2 Cup Freshly Grated Parmesan Cheese
  • 1/4 tsp. Freshly Ground Pepper
  • 1/4 tsp. Cumin
  • 2 Tbsp. Freshly Squeezed Lemon Juice
  • 1/4 Cup Reserved Chickpea Liquid
  • 1/4 tsp. Sea Salt

Separate cloves on head of garlic. Remove outer paper skins – not the skins encasing the garlic, just the loose papery skins. Cut off ends of each garlic clove, place in a small oven-safe dish, and drizzle with olive oil. Cover with foil and bake in 350 oven for 30 minutes.

While the garlic roasts, peel the skins off the chickpeas. This is super easy. Simply rub a chickpea between your fingers and the skin will slip right off. It will take about 30 minutes to remove the skins from 2 – 15 oz. cans of chickpeas.

Place chickpeas into the food processor and pulse until somewhat smooth.

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Add remaining ingredients to chickpea mixture. Use approximately 7 – 8 large cloves of roasted garlic, removed from the skins, reserving smaller pieces for garnish. Process for 1 minute. Remove lid and scrape sides. Process until smooth, approximately 1 -2 minutes more.

Spoon hummus into a bowl, drizzle with olive oil, sprinkle with freshly grated parmesan, and top with several small cloves of roasted garlic. Refrigerate for at least 2 hours for flavors to blend. Serve with baked pita chips, crackers, vegetables, or tortilla chips.

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Hubby really liked the hummus, but said he would have liked it with even more garlic. Grace thought it was fine just the way it was. I’m glad they both liked it enough to fight over who was going to get to take it to work — I made them split it until I can make another batch, and for this I am — Simply Grateful.

Roasted Garlic Parmesan Hummus

  • Servings: Approximately 4 Cups
  • Print

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Ingredients

  • 2 – 15 oz. Cans Cooked Chickpeas
  • 7 – 8 Roasted Garlic Cloves
  • 1/4 Cup Olive Oil
  • 1/4 Cup Tahini, stirred well
  • 1/2 Freshly Grated Parmesan Cheese
  • 1/4 tsp. Freshly Ground Pepper
  • 1/4 tsp. Cumin
  • 2 Tbsp. Freshly Squeezed Lemon Juice
  • 1/4 Cup Reserved Chickpea Liquid
  • 1/4 tsp. Salt

Directions

  1. Separate cloves on head of garlic. Remove outer paper skins – not the skins encasing the garlic, just the loose papery skins. Cut off ends of each garlic clove. Place cloves in a small oven-safe dish and drizzle with olive oil. Cover with foil and bake in oven for 30 minutes.
  2. While the garlic roasts, peel the skins off the chickpeas. This is super easy. Simply rub a chickpea between your fingers and the skin will slip right off. It will take about 30 minutes to remove the skins from 2 – 15 oz. cans of chickpeas.
  3. Place chickpeas into the food processor and pulse until somewhat smooth.
  4. Add remaining ingredients to chickpea mixture. Use approximately 7 -8 large cloves of roasted garlic, removed from the skins, reserving smaller pieces for garnish. Process for 1 minute. Remove lid and scrape sides. Process until smooth, approximately 1 -2 minutes more.
  5. Spoon hummus into a bowl, drizzle with olive oil, sprinkle with freshly grated parmesan, and top with several small cloves of roasted garlic. Refrigerate for at least 2 hours for flavors to blend. Serve with baked pita chips, crackers, vegetables, or tortilla chips.

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