Baked Asiago Hummus
onion, thinly sliced
15 ounce can garbanzo beans, rinsed and drained
tablespoon olive oil
tablespoon sesame oil
teaspoon snipped fresh rosemary
teaspoon ground black pepper
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 cal.,
- 10 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 13 mg chol.,
- 427 mg sodium,
- 18 g carb.,
- 3 g fiber,
- 5 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet