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

4 serv.

butter↗1 tablespoon
onion↗1
sliced thin
sugar↗1⁄2 teaspoon
chickpeas↗1
(15 ounce) can, rinsed and drained
olive oil↗1 tablespoon
sesame oil↗1 tablespoon
garlic↗1 clove
chopped
fresh rosemary↗1⁄2 teaspoon
rough chop
water↗2 tablespoons
kosher salt↗
fresh ground pepper↗
asiago cheese↗6 tablespoons
shredded
fresh rosemary sprig↗1
optional for garnish
baguette↗
slices toasted for serving
carrot sticks
for serving
celery rib, for serving↗

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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