Thanks for all of the birthday wishes yesterday! You are such a great bunch!
My birthday was filled with great things…
I went out for lunch at the Coup with a couple of amazing ladies from the office,
had an amazing salad with tofu, chickpeas, and sprouts,
received my free coconut oil, courtesy of Averie’s latest giveaway,
and as [another] present to myself, I invested in a pressure cooker.
I’m not really sure why I bought it, I need a food processor so much more.
But it was on sale, and if you know me, you know I just can’t refuse a sale [on kitchen appliances that is].
Also, it’s real perdy!
And best of all, it’s stainless steel, not aluminum like so many other kitchen products [aluminum leaches into your food so anytime you can avoid it, do!]
But, I’m not really sure what to do with it. Or why people love their pressure cookers so much.
Do you live by your pressure cooker? I’m thinking of returning mine, any reasons why I shouldn’t?
Okay, on to this hummus.
It’s been the best addition to my lunch this week. I’ve enjoyed heating it up slightly in the toaster oven at the office and having it with fresh veggies.
It’s been so rainy and cold around here, so a warm hummus was just what I needed!
The cheese gets melty and gooey every time.
Definitely a recipe I’ll be making again!
Baked French Onion Hummus
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Sauteed onions and garlic, enveloped in a onion soup based hummus topped with mozzarella cheese.
- 1 19oz. can chickpeas, drained and rinsed
- 2 yellow onions, sliced
- 2 garlic cloves, minced
- 1/2 cup filtered water
- 3 tbsp extra virgin olive oil + 1 tbsp for sauteing
- 2 tbsp cashini butter *see note
- 1 tbsp onion soup mix
- 1/2 tsp herbamare
- 1/2 tsp thyme leaves
- 1/4 cup non-dairy mozzarella cheese – I used Daiya
- freshly ground pepper, to taste
- Preheat oven to 375F and find yourself a 3 cup casserole dish. Set aside.
- Heat 1 tbsp 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.
- Meanwhile, combine remaining ingredients except cheese, in a food processor or blender.
- Once onions + garlic are done, drop into food processor/blender and process until smooth.
- 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!
- Remove from the oven and let cool for 20 minutes.
Makes 2.5 cups of hummus.
note: 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!
This hummus is officially tied with my all-time favorite; jalapeno cilantro hummus, which should speak volumes to how amazing French onion hummus is!
I think next time I’ll try to add a bit more zing by using some white pepper.
Are you a fan of hummus? Or, not so much?
What’s your favorite hummus recipe?
Favorite way to use hummus?
Veggie dipper or sandwich spreader, for sure!