Baked French Onion Hummus

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
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 cups of hummus
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
  • ½ cup filtered water
  • 3 tablespoon extra virgin olive oil + 1 tablespoon for sauteing
  • 2 tablespoon cashini butter *see note
  • 1 tablespoon onion soup mix
  • ½ teaspoon herbamare
  • ½ teaspoon thyme leaves
  • ¼ cup non-dairy mozzarella cheese – I used Daiya
  • freshly ground pepper, to taste
  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.
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!

View Nutritional Information (once on page scroll down)

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!

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  1. I haven’t made your hummus recipe yet. However, I did want to encourage you to keep your pressure cooker. It definately safes time, money and nutrition. For instance, you could buy uncooked chickpeas and cook them for 10-12 minutes and they would be ready to go! The short cooking time and low heat preserves nutrition and raw chickpeas are a ton cheaper than canned!

    • Nice, thanks! I have an Instant Pot now and absolutely love it.

  2. Amazing combination of flavors. I am going to use this to wow friends next time we have people over.

  3. Happy belated birthday, Leanne :-) I’m glad you had a great one! As for the pressure cooker, I think it’s a good investment! I’ve been on the CrockPot kick lately, slow cooking practically everything, haha. Now, as for this hummus, I’m DYING! It looks magnificent and I can’t wait to make it!!!!

  4. oh, you KNOW I love cashews, and hummus Mmm, yes! this is genius and it’s going to the TOP of my list when we are back from vacation!! :)

    Happy Belated Birthday!! I am catching up on my favorites now, many to read here! XXO!