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- 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
1. 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.
2. 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.
3. 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.
- If desired, brush baguette slices with extra virgin olive oil before toasting.
- Servings Per Recipe 6,
- cal. (kcal) 183,
- Fat, total (g) 10,
- chol. (mg) 13,
- sat. fat (g) 4,
- carb. (g) 18,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 6,
- vit. A (IU) 97,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- sodium (mg) 427,
- Potassium (mg) 153,
- calcium (mg) 91,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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