Baked Asiago and Caramelized Onion Hummus Dip
29 comments » 
It’s the Friday before the Super Bowl, which means the finalization of menus and the making of grocery lists for the big game. Without the Steelers in the Super Bowl we don’t have any big party plans, but it’s still a great excuse to enjoy some favorite snack food. I hope you’ve enjoyed some of the new dips that I’ve showcased here this week; I wanted to close out the week with a fabulous spin on what is a delicious, but sometimes boring, dip – hummus. With a few different ingredients and a short time in the oven, everyday hummus is transformed into a sophisticated-tasting dip that’s casual enough for the Super Bowl but elegant enough to serve for a shower or dinner party.
For the most part this is created like any other basic hummus recipe – garbanzo beans, garlic and olive oil are pureed together in a food processor. This version adds a bit of sesame oil along with the olive oil for a punch of flavor, and a little bit of rosemary and Asiago cheese. The kicker, though, is that you put the hummus into a small casserole dish and then top with gorgeous caramelized onion and more Asiago cheese, and pop it into the oven. Warm, a little cheesy, and popping with flavor. I love it! I have a soft spot for pita chips with my hummus, but you could serve anything you’d like – tortilla chips, toasted baguette, carrots, celery, etc. This is the perfect snack for a party of two, whether it be for the Super Bowl, movie night, or catching up on your favorite shows!
Do you have a favorite version of hummus?
One year ago: Hot Reuben Dip
Two years ago: Cranberry-White Chocolate Almond Biscotti
Three years ago: Sugar Cookies for the Super Bowl
Four years ago: Spaghetti & Meatballs
Baked Asiago and Caramelized Onion Hummus Dip
Yield: 2 to 4 servings
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Ingredients:
1 tablespoon unsalted butter
1 onion, thinly sliced
½ teaspoon granulated sugar
1 (15-ounce) can garbanzo beans, drained and rinsed
1 tablespoon olive oil
1 tablespoon sesame oil
1 clove garlic
½ teaspoon minced fresh rosemary
2 tablespoons water
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons shredded Asiago cheese, dividedDirections:
1. Preheat oven to 450 degrees F.
2. In a large skillet over medium heat, melt the butter. Add the onion and sugar; reduce the heat to medium-low. Cook and stir for 20 to 25 minutes or until the onions are very tender and caramelized. Coarsely chop and set aside.
3. In a food processor combine the garbanzo beans, olive oil, sesame oil, garlic, rosemary, water, salt, and pepper. Process until smooth. Stir in 2 tablespoons of the shredded Asiago cheese. Transfer mixture to a 12- to 16-ounce individual casserole dish.
4. Top with the caramelized onions and remaining cheese. Bake for 8 to 10 minutes or until the cheese is browned and the hummus is heated through. Garnish with rosemary. Serve with baguette slices, pita chips, carrots or celery sticks.
(Recipe adapted from Better Homes and Gardens, January 2012)
print
save
email
Wow! that looks like the most decadent bowl of hummus I’ve ever seen
I had no idea you could bake hummus… very cool! 
Reply
This kicked up version sounds so yummy! I love it
Reply
And you might have just given me a great last minute recipe addition!
Reply
That is the fanciest looking hummus I have ever seen! It pains me to call the food boring since it’s one of my favorites, but you’re right, it is, and this looks so much jazzier!
Reply
Oh, that sounds delish!
Reply
Perfect for Sunday! Enjoy the big game my friend!
Reply
Oh my goodness! That looks absolutely heavenly. I am seriously considering making this on Sunday. Seriously.
Reply
I saw the picture and the title and thought “I need to make this right now!” I cannot wait to try this. It looks great.
Reply
This sounds wonderful and healthy, not bad! I haven’t decided what dip to make, this or your loaded poato dip. Were not having a party, so I have to pick something that won’t kill me on calories, because I have no control and will eat the whole bowl!!
Reply
I’m to-ta-lly making this over the weekend! Thanks for sharing
Reply
I love hummus – we make it every weekend but I really love your twist. We may need to give this a try.
Reply
Whoa, this is too many good things in one dip! You basically had me at caramelized onions, but the humus and asiago parts don’t sound half bad either!
Reply
Love these flavors!
Reply
I love hummus and asiago cheese! Great combo!
Reply
If nobody was looking I think I would eat this with a spoon. Love the idea of rosemary in this too. Looks delicious.
Reply
Michelle, this sounds positively amazing. I love the subtle updates to the tradition & never-fail hummus. Can’t wait to give this a try!
xo
http://allykayler.blogspot.com/
Reply
What a great idea! Love the cheesy chickpea combo.
Reply
This is so perfect for super bowl – it looks so enticing!
Reply
So, I saw this recipe this morning and was dreaming about it all day.
I made it when I got home as an ‘after school snack’ but um…my mom and I ended up eating almost the whole thing instead of making dinner.
It was SO incredibly delicious!
(I added about a teaspoon of lemon juice cause I thought it was too thick and I didn’t have sesame oil)
Now I want to put caramelized onions on everything!!
Thanks for starting off my weekend so well
Reply
This looks so good! I was just thinking about making hummus too! I can’t wait to try it!
Reply
I was thinking about making hummus for the Super Bowl and this would be nice way to kick it up a notch. But this hummus seems to lack tahini and lemon juice, both of which I had considered essential to hummus. Is there a reason why they’re omitted or would it be okay to add a bit of each in?
Reply
Michelle on February 4th, 2012 at 2:43 pm
Hi Sherry, Tahini and lemon juice are common in traditional hummus, but I’ve eaten and made countless variations with all sorts of twists. The sesame oil replaces the flavor that the tahini gives the hummus (sesame). If you really want to add some, I wouldn’t do more than a tablespoon of tahini and a squirt of lemon juice.
Reply
Holy geez! You had me at Asiago. Then caramelized onions. And *then* hummus.
Reply
WOW – this sounds amazing!!
Reply
This sounds amazing – I would have a hard time sharing!
Reply
Made this for the game last night, it was a huge hit! Thanks!
Reply
Boy this looks amazing. I just bought the best asiago cheese at Costco that has basil and olive oil in the cheese. I am going to use the remaining cheese to make this. Looks so good and I want some right now. Those pictures are yummy-licious!
Reply
I made this last weekend and I liked it overall. I loved the caramelized onions and asiago. I used lemon juice instead of water. I thought the sesame oil flavor was too strong (but my husband was fine with it). I think next time I will use tahini instead.
Reply
This recipe looks awesome, however “TRUE” hummus always calls for Tahini, ground seasame seeds, and any extras would be great as in this recipe. I’ll do it but include Tahini. Thanks.
Reply