Roasted garlic and Parmesan houmous

Roasted garlic and Parmesan houmous


1 person made this

About this recipe: A full bulb of roasted garlic and fresh Parmesan cheese add extra flavour and creaminess to traditional houmous ingredients.

Megan Olson

Serves: 16 

  • 1 bulb garlic, top third sliced off and discarded
  • 1 teaspoon olive oil
  • salt and freshly ground black pepper to taste
  • 1 (400g) tin chickpeas, drained and rinsed
  • 60g tahini
  • 20g freshly grated Parmesan cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Prep:10min  ›  Cook:40min  ›  Extra time:20min cooling  ›  Ready in:1hr10min 

  1. Preheat oven to 190 C / Gas 5.
  2. Place the bulb of garlic on a piece of foil. Drizzle olive oil over garlic and season with salt and pepper. Wrap foil around garlic to fully enclose and place on a baking tray.
  3. Bake in the preheated oven until roasted and tender, about 40 minutes. Remove garlic from foil and cool for 20 minutes. Remove garlic cloves from the skin.
  4. Combine roasted garlic, chickpeas, tahini, Parmesan cheese, olive oil, lemon juice, 1/2 teaspoon black pepper, cumin and salt in a food processor or blender until smooth.

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