Baked Asiago and Caramelized Onion Hummus Dip

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


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, divided


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)


30 Responses to “Baked Asiago and Caramelized Onion Hummus Dip”

  1. Kiri W. on February 3, 2012 at 5:51 am

    Wow! that looks like the most decadent bowl of hummus I’ve ever seen 🙂 I had no idea you could bake hummus… very cool! 🙂


  2. Katrina on February 3, 2012 at 7:12 am

    This kicked up version sounds so yummy! I love it 🙂


  3. Lauren at Keep It Sweet on February 3, 2012 at 8:18 am

    And you might have just given me a great last minute recipe addition!


  4. HRCK the Herald on February 3, 2012 at 9:02 am

    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!


  5. Michelle Maskaly on February 3, 2012 at 9:24 am

    Oh, that sounds delish!


  6. Maria on February 3, 2012 at 9:28 am

    Perfect for Sunday! Enjoy the big game my friend!


  7. Cookin' Canuck on February 3, 2012 at 9:29 am

    Oh my goodness! That looks absolutely heavenly. I am seriously considering making this on Sunday. Seriously.


  8. Aimee on February 3, 2012 at 9:33 am

    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.


  9. Jennifer @ Peanut Butter and Peppers on February 3, 2012 at 10:03 am

    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!!


  10. SamCyn on February 3, 2012 at 10:08 am

    I’m to-ta-lly making this over the weekend! Thanks for sharing 😉


  11. danielle on February 3, 2012 at 10:14 am

    I love hummus – we make it every weekend but I really love your twist. We may need to give this a try.


  12. Colleen Bierstine on February 3, 2012 at 10:21 am

    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!


  13. Deborah on February 3, 2012 at 10:33 am

    Love these flavors!


  14. Ruth on February 3, 2012 at 11:34 am

    I love hummus and asiago cheese! Great combo!


  15. CouponClippingCook on February 3, 2012 at 12:04 pm

    If nobody was looking I think I would eat this with a spoon. Love the idea of rosemary in this too. Looks delicious.


  16. Ally on February 3, 2012 at 12:20 pm

    Michelle, this sounds positively amazing. I love the subtle updates to the tradition & never-fail hummus. Can’t wait to give this a try!


  17. Genêt on February 3, 2012 at 12:55 pm

    What a great idea! Love the cheesy chickpea combo.


  18. Ashley @ Wishes & Dishes on February 3, 2012 at 3:11 pm

    This is so perfect for super bowl – it looks so enticing!


  19. Julie on February 3, 2012 at 7:59 pm

    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 🙂


  20. Virginia on February 3, 2012 at 9:08 pm

    This looks so good! I was just thinking about making hummus too! I can’t wait to try it!


  21. Sherry on February 3, 2012 at 10:24 pm

    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?


    • 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.


  22. Shawnda on February 3, 2012 at 10:28 pm

    Holy geez! You had me at Asiago. Then caramelized onions. And *then* hummus.


  23. Debbie B. (DebaRooRoo) on February 4, 2012 at 9:35 am

    WOW – this sounds amazing!!


  24. Kerstin on February 4, 2012 at 2:05 pm

    This sounds amazing – I would have a hard time sharing!


  25. Jessie on February 6, 2012 at 10:52 am

    Made this for the game last night, it was a huge hit! Thanks!


  26. RisaG on February 9, 2012 at 6:22 pm

    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!


  27. Shannon on February 9, 2012 at 10:07 pm

    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.


  28. Amy Hunter on February 15, 2012 at 8:51 pm

    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.


  29. plasterer bristol on June 10, 2015 at 4:52 am

    mm this sounds rather tasty and something new to try. Thanks for sharing this recipe.



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