Baked French Onion Hummus

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

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 10

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.

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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

  • Calories: 133
  • Calories from Fat: 61
  • Total Fat: 6.8
  • Saturated Fat: 0.9 g
  • Sodium: 304 mg
  • Carbs: 15.1 g
  • Dietary Fiber: 3 g
  • Net Carbs: 12.1 g
  • Sugars: 0.9 g
  • Protein: 3.6 g