Tuesday, July 21, 2015


When I saw this original recipe my taste buds demanded that I make it. What emerged from the oven absolutely lived up to the reaction elicited by my mouth. I hope you enjoy as much as we have!

Adapted from Better Homes & Gardens "Baked Asiago Hummus" Recipe

2 T. coconut oil
1 medium onion, chopped into small pieces
1/2 tsp. coconut sugar
1 c. cooked garbanzo beans
1 c. cooked butter beans
2 - 3 T. warm water
2 T. raw sesame oil, more if needed
1 T. toasted sesame oil
1 clove of garlic
1/2 - 1 tsp. snipped fresh rosemary
1 tsp. red Himalayan sea salt
6 T. grated local, organic goat cheese [optional, omit for dairy allergies]

In a medium cast iron or stainless steel skillet, warm oil over medium-low heat. Add chopped onion and coconut sugar and stir to combine. When the onions start to sizzle, reduce heat to low and cook until just browned and soft. This could take up to 30 minutes so start well before you need the hummus but I really encourage you to not rush this!

Meanwhile, beans, water, oils, garlic, rosemary and salt in a high-speed blender or food processor. Blend on high until very creamy. You may need to add more raw sesame seed oil to get it really creamy. Pour the hummus in a glass bread baking dish or small baking dish of choice.

Preheat oven to 450 degrees F.

Top the hummus with the caramelized onions and grated goat cheese.

Place the hummus in preheated oven and bake for 12 minutes or until cheese has melted and hummus is heated through. Remove and serve warm with vegetables, baked root veggie chips, or crackers of choice.

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