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Friday, June 1, 2012


I hosted our most recent book club gathering, and wanted to keep it very simple.
We sat outside on the deck, and I offered cheeses, olives, nuts and wine, and made this baked asiago hummus. It sounded so delicious and intriguing to me, but wasn't as tasty and flavorful as I had hoped, even with the addition of lemon juice and feta cheese.


2 tablespoons butter
1 onion, chopped
1/2 teaspoon sugar
1 (15 ounce) can of garbanzo beans, rinsed and drained
1 tablespoon olive oil
1 tablespoon sesame oil
1 clove garlic
1/2 teaspoon snipped fresh rosemary
juice of half a lemon
6 tablespoons shredded asiago cheese
1/4 cup feta, crumbled

Heat oven to 450F.
In a 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. Set aside.
In a food processor combine beans, olive oil, sesame oil, garlic, rosemary, 2 tablespoons of water, lemon juice, caramelized onions, salt and freshly ground black pepper. Process until smooth. Stir in 4 tablespoons of the asiago cheese, and the feta. Transfer to an oven proof dish.
Top with remaining cheese.
Bake 10 to 12 minutes or until cheese is browned and hummus is heated through.
Garnish with a sprig of rosemary if desired and serve with baguette slices, pita chips and carrot and celery sticks.

Recipe adapted from Better Homes and Gardens, January 2012

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