 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This recipe sounds very good to me. I found it in Better Homes and Gardens as a prize-winner submitted by a reader. That reader is Angela Ness of Minnesota. She says, I love to experiment with new recipes and was trying to think of some flavors to incorporate into hummus. Since I never had warm hummus before, I decided to give that a try. This one also tastes great with tortilla chips. Ingredients:
1 tablespoon butter |
1 onion, sliced thin |
1/2 teaspoon sugar |
1 (15 ounce) can chickpeas, rinsed and drained |
1 tablespoon olive oil |
1 tablespoon sesame oil |
1 garlic clove, chopped |
1/2 teaspoon fresh rosemary, rough chop |
2 tablespoons water |
kosher salt |
fresh ground pepper |
6 tablespoons asiago cheese, shredded |
1 fresh rosemary sprig, optional for garnish |
baguette, slices toasted for serving |
carrot sticks, for serving |
celery rib, for serving |
Directions:
1. Preheat the oven to 450 degrees F.
2. In a skillet, melt butter and cook onions and sugar,over medium low heat, stirring, until onions are very tender and caramelized, about 20 to 25 minutes; coarsely chop and set aside.
3. Use a food processor to puree beans, olive oil, sesame oil, garlic, rosemary, 2 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir in 2 tablespoons of the cheese and tranfer to a 12 to 16-oz casserole.
4. Place caramelized onions on top, then sprinkle with the cheese.
5. Bake until cheese starts to brown and hummus is warmed through, about 10 minutes; serve with baguette slices, carrots, and celery, if desired.
|
|