A savory, cheesy snack or appetizer for all you hummus lovers!

1Tbsp butter

1 onion, thinly sliced

1/2 tsp sugar

1 15 oz. can garbanzo beans, rinsed and drained

2 Tbsp water

1 Tbsp olive oil

1 Tbsp sesame oil

1 clove garlic

1/2 tsp snipped fresh rosemary

1/2 tsp salt

1/4 tsp ground black pepper

6 Tbsp shredded Asiago cheese

Fresh rosemary sprig (optional)

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.

Original recipe found at bhg.com
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