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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon butter |
1 onion, thinly sliced |
1/2 teaspoon sugar |
1 15oz can garbanzo beans, rinsed and drained |
1 tablespoon olive oil |
1 tablespoon seasme oil |
1 clove garlic |
1/2 tsp snipped fresh rosemary |
6 tablespoons shredded asiago cheese |
frsh rosemary sprig(optional) |
toasted baguette slices, carrot sticks, celery sticks |
Directions:
1. Preheat oven to 450. In large skillet melt butter over medium heat. Add onion and sugar; reduce heat to medium low. Cook and stir for 20 to 25 minutes or until onions are very tender and caramelized. Coarsely chop; set aside.
2. In food processor combine beans, olive oil, sesame oil, garlic, rosemary, 2 tablespoon butter, salt, and 1/4 teaspoon black pepper. Process until smooth. Stir in 2 tablespoons of the cheese. Transfer to a 12 to 16 ounce individual casserole.
3. Top with caramelized onion and remaining cheese. Bake 8 to 10 minutes or until cheese is browned and hummus is heated through. Garnish with rosemary. Serve with baguette slices and carrot and celery sticks.
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