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

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Baked Asiago and Caramelized Onion Hummus Dip


  • 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.

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(Recipe adapted from Better Homes and Gardens, January 2012)

All images and text ©Brown Eyed Baker, LLC.