Baked Asiago and Caramelized Onion Hummus Dip

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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.