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

Servings 2 to 4 servings
Prep 35 minutes
Cook 10 minutes
Total 45 minutes
Course:Appetizer
Cuisine:American
Author: Michelle

A cheesy dip that was made for sharing

Ingredients:

  • 1
    tablespoon
    unsalted butter
  • 1
    onion
    (thinly sliced)
  • ½
    teaspoon
    granulated sugar
  • 15
    ounces
    canned 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)

Directions:

  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.

Nutrition:

Calories: 610kcal
Fat: 29g
Saturated fat: 8g
Cholesterol: 25mg
Sodium: 840mg
Potassium: 699mg
Carbohydrates: 65g
Fiber: 17g
Sugar: 13g
Protein: 24g
Vitamin A: 7%
Vitamin C: 8.8%
Calcium: 29.4%
Iron: 35.5%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!