Baked French Onion Hummus

May 13, 2011 by Leanne Vogel August 22, 2017

Sauteed onions and garlic, enveloped in a onion soup based hummus topped with mozzarella cheese.

Ingredients

• 1 19oz. can chickpeas, drained and rinsed
• 2 yellow onions, sliced
• 2 garlic cloves, minced
• 1/2 cup filtered water
• 3 tablespoon extra virgin olive oil + 1 tablespoon for sauteing
• 2 tablespoon cashini butter – see note
• 1 tablespoon onion soup mix
• 1/2 teaspoon herbamare
• 1/2 teaspoon thyme leaves
• 1/4 cup non-dairy mozzarella cheese – I used Daiya
• freshly ground pepper, to taste

Instructions

1. Preheat oven to 375F and find yourself a 3 cup casserole dish. Set aside.
2. Heat 1 tablespoon olive oil in a cast iron pan [or other frying pan] on medium heat. Add sliced onions and garlic. Saute for 10 minutes making sure to toss every couple of minutes.
3. Meanwhile, combine remaining ingredients except cheese, in a food processor or blender.
4. Once onions + garlic are done, drop into food processor/blender and process until smooth.
5. Scoop hummus into prepared casserole dish and sprinkle cheese on top. Bake uncovered in preheated oven for 15 minutes before setting to a low broil and broiling for 4-5 minutes. Be sure to watch the top so that it doesn’t burn!
6. Remove from the oven and let cool for 20 minutes.

Notes

I’m sure any type of nut butter would work. I used cashews because they’re sweeter. Toasted sesame butter would be really good too!

Nutrition Information Per Serving