MAKES: 6 SERVINGS
SERVING SIZE: 1/4 CUP
PREP: 15 MINS
COOK: 20 MINS
BAKE: 8 MINS 450°F
1 tablespoon butter
1 onion, thinly sliced
1/2 teaspoon sugar
1 15 ounce can garbanzo beans, rinsed and drained
2 tablespoons water
1 tablespoon olive oil
1 tablespoon sesame oil
1 clove garlic
1/2 teaspoon snipped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons shredded Asiago cheese
Fresh rosemary sprig (optional)
Toasted baguette slices, carrot sticks, and celery sticks
- Preheat oven to 450 degrees F. For carmelized onion, in a large skillet melt butter over medium heat. Add onion and sugar; reduce heat to medium-low. Cook and stir for 20 to 25 minutes or until onions are very tender and caramelized. Coarsely chop; set aside.
- For hummus, in a food processor combine beans, water, olive oil, sesame oil, garlic, snipped rosemary, salt, and black pepper. Cover and process until smooth. Stir in 2 Tbsp. of the cheese. Transfer to a 12- to 16-ounce individual casserole.
- Top hummus with caramelized onion and remaining cheese. Bake for 8 to 10 minutes or until cheese is browned and hummus is heated through. Garnish with rosemary sprig. Serve with baguette slices and carrot and celery sticks.
From the Test Kitchen
If desired, brush baguette slices with extra virgin olive oil before toasting.
Nutrition Facts (Baked Asiago Hummus)
Per serving: 183 kcal , 10 g fat (4 g sat. fat , 2 g polyunsaturated fat , 3 g monounsaturated fat ), 13 mg chol. , 427 mg sodium , 18 g carb. , 3 g fiber , 5 g sugar , 6 g pro.