Prep 10 mins
Cook 10 mins
This recipe sounds very good to me. I found it in "Better Homes and Gardens" as a prize-winner submitted by a reader. That reader is Angela Ness of Minnesota. She says, "I love to experiment with new recipes and was trying to think of some flavors to incorporate into hummus. Since I never had warm hummus before, I decided to give that a try. This one also tastes great with tortilla chips."
- 1 tablespoon butter
- 1 onion, sliced thin
- 1⁄2 teaspoon sugar
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 garlic clove, chopped
- 1⁄2 teaspoon fresh rosemary, rough chop
- 2 tablespoons water
- kosher salt
- fresh ground pepper
- 6 tablespoons asiago cheese, shredded
- 1 fresh rosemary sprig, optional for garnish
- baguette, slices toasted for serving
- carrot sticks, for serving
- celery rib, for serving
- Preheat the oven to 450 degrees F.
- In a skillet, melt butter and cook onions and sugar,over medium low heat, stirring, until onions are very tender and caramelized, about 20 to 25 minutes; coarsely chop and set aside.
- Use a food processor to puree beans, olive oil, sesame oil, garlic, rosemary, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir in 2 tablespoons of the cheese and tranfer to a 12 to 16-oz casserole.
- Place caramelized onions on top, then sprinkle with the cheese.
- Bake until cheese starts to brown and hummus is warmed through, about 10 minutes; serve with baguette slices, carrots, and celery, if desired.